Lemon pasta
500 grams angel hair or capellini pasta
3-4 cups simmering and salted water
3 lemons, zested and juiced (maybe 1/2 cup)
2 tbs olive oil
2 tbs butter
as much pepper flakes as you would like
4 chopped cloves of garlic
large pinch of salt
a bunch of basil
You're going to cook this pasta in a large frypan, adding ladles of hot simmering water to the pasta like you would risotto. Since the pasta is super thin, it should take about the same time as bringing water to a boil and then cooking the pasta. This way, you also get the emulsifying magic of the pasta starch making for a really tasty lemon sauce.
Start your water or broth, if you'd like and keep at a simmer. I had to add a little water and bring it back to a boil when I thought I was running low. I'll keep this updated when I can better guess the amount next time
To your large dry pan, add in the olive oil, butter, red pepper flakes, garlic, and salt
Cook over medium heat for a few minutes until the garlic is soft but not burned
Add your pasta and shake to coat all the pasta with your sauce
Add in ladles of the water and cook until it's absorbed
When your pasta is al dente, add in one more ladle full of water and then over low heat add the basil, lemon zest and lemon juice and stir to combine, adding more water to the pan if you want it saucier
Top with cheese, and more lemon zest if you'd like
I was going to make this for my lunches this week but realized late on a Sunday that we didn't have many options for lunch. I made this and then sat down to enjoy it. I didn't get to put away leftovers. People loved it and had seconds for as long as it lasted. Will be making this again.
Comments
Post a Comment