Pasta with Raw Tomato & Lemon Infused Olive Oil

eatoplan

November 4, 2024

45

easy

8

Infuse the Olive Oil
- A day or so before you plan to use the sauce, combine the lemon zest and olive oil in a bowl.
- Cover the bowl and let it sit at room temperature to allow the flavors to meld.
Prepare the Sauce
- The next day, strain the lemon zest from the oil.
- Slowly drizzle the infused oil into a bowl of passed tomatoes (crushed or pureed) while constantly stirring until fully incorporated.
- Season the sauce with salt and pepper to taste.
- Allow the sauce to sit for a while to let the flavors develop further.
Serve the Pasta
- Just before serving, give the sauce a good stir, as it may have separated.
- Toss the sauce with hot, thin pasta until evenly coated.
- Serve with a sprinkle of grated aged pecorino or parmesan cheese on top.

Reviews

Ingredients:

Adjust Servings

	250ml extra virgin olive oil
	3 lemon zest
	1kilo canned tomatoes
	8servings salt and chili flakes to taste
	1handful aged pecorino freshly grated, (sheep's milk cheese)

Directions

1.

Infuse the Olive Oil

1. A day or so before you plan to use the sauce, combine the lemon zest and olive oil in a bowl. | 2. Cover the bowl and let it sit at room temperature to allow the flavors to meld.

Mark as complete

2.

Prepare the Sauce

1. The next day, strain the lemon zest from the oil. | 2. Slowly drizzle the infused oil into a bowl of passed tomatoes (crushed or pureed) while constantly stirring until fully incorporated. | 3. Season the sauce with salt and pepper to taste. | 4. Allow the sauce to sit for a while to let the flavors develop further.

Mark as complete

3.

Serve the Pasta

1. Just before serving, give the sauce a good stir, as it may have separated. | 2. Toss the sauce with hot, thin pasta until evenly coated. | 3. Serve with a sprinkle of grated aged pecorino or parmesan cheese on top.

Mark as complete