My Mother in law first made this for me many moons ago and it was instant love at first bite! Tangy yet fresh, more-ish yet healthy. This lemon tomato pasta has all the ingredients to warrant being on the weekly meal schedule without too much hassle. Hey, it's even good enough to wow your pals for dinner on Friday night! Serve it up with a fresh garden salad or opt for a carbo load with some toasted ciabatta with fresh garlic butter? Mmmm hmmm. If this doesn't have you hungry for dinner... I'm not sure we can be friends. Bon Appetit friends x
340g linguine or spaghetti (Remember to reserve 1 cup pasta cooking water) Swap out for a Gluten Free alternative if needed.
1/2 Cupolive oil
2clovesgarlic, finely chopped
1 small red chilli finely chopped or 1tspchili flakes
The Juice of 1lemon + zest
1kg of vine-ripened tomatoes (Or Cherry tomatoes)
Freshly ground black pepper
1cup lightly packed basil leaves, torn
1/4cupgrated parmesan cheese
METHOD TO THE MADNESS
Score a cross in the base of each tomato and place them in a large bowl.
Pour boiling water over the tomatoes and after 10 seconds, drain the water and begin to peel the tomato skin away from the cross.
Chop the tomatoes roughly into 1/4's and place in a sieve, over a bowl. Sprinkle with sea salt and leave them to drain for 30 mins.
Cook the pasta according to the packet details. Season with a little olive oil and salt to avoid sticking. Drain well.
Heat a large pan over medium heat and add the olive oil, garlic, chilli, lemon and half the lemon zest. Cook for about 4 minutes or until the garlic starts to brown and the oil has a yellowy-orange hue. Reduce the heat to low, add tomatoes & season to your preference. Cook for 2-3 minutes, stirring occasionally until tomatoes are starting to become jammy.
Add pasta to tomatoes, add reserved pasta water, 1/4 cup at a time until sauce coats the pasta (you may not need all the pasta water). Toss with remaining lemon zest, basil and parmesan cheese and serve.
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