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A classic Italian pasta dish that has captured the hearts and palates of many food enthusiasts around the world is lemon pasta, which is known in Italian as pasta al limone. This delightful and refreshing dish is celebrated for its simplicity and the vibrant flavors it brings to the table.
Authentic recipes for pasta al limone are abundant, each offering a unique take on this beloved dish while adhering to the core principles that define it. At its essence, lemon pasta consists of a long noodle-shaped pasta, with spaghetti being the most commonly used variety. The choice of pasta is crucial, as the long strands allow for the perfect adherence of the sauce, ensuring that each bite is infused with the bright, zesty flavor of lemon.
The key ingredients that elevate pasta al limone are fresh lemon zest and juice, which provide a lively acidity that balances beautifully with the richness of the other components. The use of either butter or high-quality olive oil adds a luxurious mouthfeel, creating a silky sauce that clings to the pasta. Parmesan cheese, grated to perfection, contributes a salty, nutty depth that complements the citrus notes. Seasoning with salt is essential to enhance the overall flavor profile, while a generous amount of freshly cracked black pepper adds a subtle heat and complexity, rounding out the dish.
As with many classic Italian recipes, the beauty of pasta al limone lies in its ability to showcase high-quality ingredients and the skill of the cook. The preparation is straightforward, yet it requires attention to detail to achieve the ideal balance of flavors. The pasta is cooked al dente and then tossed with the lemon juice, zest, and chosen fat, allowing the heat from the pasta to emulsify the sauce and create a cohesive dish. Some variations of the recipe may include the addition of fresh herbs, such as basil or parsley, which can introduce an aromatic element that further enhances the freshness of the lemon.
Pasta al limone is not just a dish; it embodies the essence of Italian cooking, which emphasizes simplicity, quality ingredients, and the joy of sharing a meal. It is perfect for a light lunch or a sophisticated dinner, and its bright flavors make it an ideal pairing with a crisp white wine. Whether enjoyed in a cozy trattoria in Italy or prepared at home, lemon pasta remains a timeless classic that continues to delight those who experience its bright, zesty allure.
INGREDIENTS
8 ounces Bioitalia Organic Linguine
1 tablespoon Bioitalia Organic Lemon Extra Virgin Olive Oil, plus extra for drizzling
1 tablespoon butter
2 cloves garlic minced
1 medium lemon, plus additional for serving
½ cup finely grated Parmesan cheese (or Grana Padano), plus additional for serving
Salt to taste
Pepper to taste
Thyme, dried parsley for finishing
DIRECTIONS
Bring a medium pot of salted water to a boil—use an amount of water so that the pasta is more crowded in the water than it typically would be. Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
When the pasta is nearly done cooking, place oil and butter in a large skillet over medium heat. Add the garlic and cook 30 seconds.
Once pasta is drained, add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles—it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water.
Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Drizzle with some extra lemon olive oil and sprinkle on the cheese. Toss again to combine.
Add a good pinch of salt, pepper, some thyme and dried parsley. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra cheese. Enjoy!
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