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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

basil



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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