In the height of tomato season try this light & refreshing summer pasta sauce with uncooked tomatoes and olive oil infused with lemons. A perfect pasta on a hot summer day!
Tomato Lemon Pasta Sauce
Pasta di Danielle
serves 8
1 cup (250 ml) of extra virgin olive oil
zest of 3-5 unwaxed lemons, depending on the size
1 kilo or 32 oz, passed tomatoes, the best fresh tomatoes you can find or canned
Salt and chili flakes to taste
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. 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. 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.
OMG! Totally wonderful way to use tomatoes. I love this. You did it slightly different than us but delicious all the same... and perfect for these hot, hot days. Our tomatoes died out a month ago but thank God for the farmers markets! Beautiful tomatoes in from Canton, about 40 miles away. Marella says she and Jimmy are coming to see you in October.
ReplyDeleteI am loving this recipe! Will definitely try this one out just as soon as I find tomatoes that will do it justice! :)
ReplyDeleteWe have just returned from a 2 week trip to Italy, one of those weeks being spent in le marche region. What a beautiful county! We are in love with the area and already planning to return next year. We came home to find an abundance of fresh tomatoes ready for picking in our garden. I am anxious to try this recipe however am not sure what you mean by passed tomatoes? Do you just run them thru a food mill grinder to release the juices and separate the peelings?
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