When life gives you lemons...you make pasta! This lemon pasta dish is so fresh, vibrant and easy to make. Simple ingredients always end up making the best dishes. Lemons are always used to brighten up a dish and bring a hint of tart, yet fresh flavour. Adding the juice and zest to this pasta dish does exactly that. You are left with such a silky smooth sauce that has so much flavour. I love making this dish and its simple to make.
LEMON PASTA (Pasta al Limone)
Recipe by Mark Calaminici | Food Loves Company
4 tbsp. extra virgin olive oil
1 garlic clove, smashed
Calabrian chili, fresh or dried, to taste
Salt, to taste
450g spaghetti, or any other long shape
4 tbsp. unsalted butter
Juice of one lemon
Lemon zest, to taste
60g Pecorino Romano, finely grated
1 tbsp. or 6g fresh parsley, finely chopped
4 basil leaves or 3g, fresh basil, chiffonade or torn into small pieces
Freshly cracked pepper, to taste
1. In a dry cold pan, add extra virgin olive oil, garlic and chili. Bring heat to low-medium and let the garlic and chili to infuse into the oil.
2. Cook the spaghetti in a large pot of boiling salted water just before al dente, as we will finish cooking the pasta in the sauce. Reserve pasta water.
3. Once the pasta is ready, remove the garlic clove from the oil. Bring heat to medium-high. Add the pasta to the pan along with a ladle of pasta water and continue to cook the pasta in the pan, stirring and tossing, adding more pasta water if needed. Add the butter and mix and toss to help emulsify the sauce. Add the lemon juice, zest and mix. Turn off the heat or remove the pan from the head and add the Pecorino Romano a handful at a time and mix and toss to incorporate into the pasta. Add the parsley and basil and mix and toss to combine. You can add more pasta water if needed depending on how thick or thin you want your sauce. You should end up with a smooth silky and creamy sauce. Garnish with more Pecorino Romano, freshly cracked pepper and a drizzle of extra virgin olive oi. Enjoy!
Until next time, ciao!