Spaghetti and Lemon with Blistered Tomatoes
1 pkg. A.G.F. Spaghetti
juice of 3 to 4 lemons (1/2 cup)
2/3 cup olive oil
2/3 cup grated Parmesan (3 tbl. garnish)
pint of tomatoes (blistered)
2 tsp lemon zest
Cook spaghetti (al dente).
While pasta is cooking, whisk olive oil, Parmesan and lemon juice until incorporated. Set aside.
In a hot skillet, toss in tomatoes with a drizzle of oil. Turn once and remove from heat just as they start to blister.
Drain pasta, keep a cup of pasta water.
Toss warm pasta with the lemon sauce in a large bowl, adding a tablespoon of water as needed to moisten. Add blistered tomatoes.
Season w/ salt & pepper. Garnish with lemon zest, Parmesan and basil.
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