Meyer lemons are sweeter than regular lemons and, unfortunately, are in season for only a short time each year. Since they are hard to find, I’ve fallen in love with Meyer lemon olive oil, which captures their flavor very well and adds both citrus tang and a hint of sweetness to all kinds of recipes. Because this is such a simple dish—the sauce is just onions, the oil, and fresh marjoram—do try to get your hands on some Meyer lemon olive oil; I use the one made by DaVero. If you can’t find it, though, you can use the citrus oil on page 226.

　　

Ingredients

4 to 6 servings

　　1 pound spaghetti

　　1/4 cup Meyer lemon olive oil or Citrus Olive Oil (page 226)

　　2 large red onions, cut into 1/4-inch-thick rings

　　2 teaspoons chopped fresh marjoram

　　8 ounces feta cheese, cubed

　　Sea salt and freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the pasta water.

　　

Step 2

Meanwhile, heat 2 tablespoons of the oil in a large, heavy skillet over medium heat. Add the onions and sauté until tender and beginning to brown, about 15 minutes. Stir in the marjoram and sauté until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with 1/4 cup of the reserved pasta water at a time until moistened. Add the feta cheese and toss again, then season the pasta with salt and pepper to taste. Transfer to bowls and serve.

　　Everyday Pasta