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ItalianInfused olive oilSummer
Pasta with Raw Tomato & Lemon Infused Olive Oil
Ashley & Jason Bartner
4-6 servings
BeginnerIn the height of tomato season try this light and refreshing summer pasta sauce of raw uncooked tomatoes with lemon infused olive oil tossed over fresh pasta. The lemon compliments the tomatoes creating a bright & flavorful dish that's quick & easy. On a hot summer day all it takes is to boil the pasta & you're done!
Total Steps
3
Ingredients
5
Tools Needed
5
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La Tavola MarcheIngredients
- handful aged pecorino (sheep's milk cheese) or parmesan, freshly grated(optional)
- taste salt and chili flakes(optional)
- 1 cup extra virgin olive oil
- 4 lemons unwaxed lemons, for zest
- 1 kilo passed tomatoes (or 32 oz), fresh or canned
Instructions
1
Step 1
A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out.
2
Step 2
The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir. When all the oil is incorporated, season with salt and pepper. Allow the sauce to sit once more for a bit to allow the flavors to come together.
3
Step 3
To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.
Tools & Equipment
Bowl
Strainer
Whisk
Pot
Grater
Tags
ItalianInfused olive oilSummerEasy and quickVegetarianPasta