Lemon Garlic Pasta With A Light Parmesan Sauce
We already know “aglio e olio“ pasta, the beloved Italian classic. Adding Some parmesan, dried tomatoes and lemon next to the garlic and olive oil will take you to a new interesting path not far away from the original. Serve it as a simple main or as a side to grilled fish or chicken. Fresh, light and tasty.
The recipe
Simmer the garlic
Peel and finely chop the garlic cloves.
Place them in a small bowl, add a pinch of salt and 1 teaspoon of olive oil, and toss gently. Let it rest for about 10 minutes to infuse.
Transfer the garlic and oil to a small, thick-bottomed saucepan and add 150 ml of water.
Bring to a boil, then reduce the heat and simmer for about 15 minutes, to soften the garlic.
Cook the pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions.
Drain, and reserve about 150 ml of the cooking water.
Make the sauce
In a blender, add the simmered garlic with it’s liquid, Parmesan, dried tomatoes, lemon juice, lemon zest, and 10 ml (about two teaspoons) olive oil.
Add 100 ml of the reserved pasta water and blend at medium speed until smooth.
Adjust consistency with more pasta water if needed.
Assemble
Toss the hot pasta with the sauce over low heat until well coated.
Transfer to serving plates.
Finish with extra grated Parmesan, a drizzle of olive oil and freshly ground black pepper.
Enjoy !
INGREDIENTS - for two portions
Organic or “Best you can get” !
Wholemeal dried pasta - 120 g
Garlic - 2-3 cloves
Parmesan cheese - 25 grams
Sun dried tomatoes - 25 grams
Extra virgin olive oil - 15 ml
Lemon Zest - a teaspoon
Fresh lemon juice - 10 ml
A grind of pepper
A pinch of salt
