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This simple pasta recipe is perfect for a lazy summer dinner


Pasta is a staple at most of our dinner tables and it doesn’t have to be an elaborate dish to make. Chef Massimo Bruno goes back to basics with this pasta al limone dish. It’s simple, refreshing, and perfect for summer.

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Pasta Al Limone
WHAT YOU NEED:

  • Pasta (spaghetti or linguine)
  • Lemons
  • Garlic
  • Parsley

 

WHAT YOU DO:

  1. Grate the lemon peel into a bowl. Use the yellow part only – the white part of the skin has a bitter taste.

  2. Bring a large pot of water to boil

  3. Once boiling add salt, then the spaghetti.

  4. Add butter, a nice drizzle of olive oil and the lemon zest to a non-stick skillet and set at medium heat. Cook while pasta is boiling – keep an eye on it to make sure the zest does not burn.

  5. Once the pasta is still al dente, a couple of minutes before it’s ready to eat, transfer it with tongs into the lemon-butter mixture.

  6. Mix well and cook 2 more minutes, adding pasta water as needed, until the pasta is cooked to your liking. This will create a creaminess thanks to the starch in the pasta.
     

  7. Once ready, squeeze half the lemon over it and mix well. Tear the mint and fold it into the pasta, and finish with black pepper to taste.

  8. Ensure the ingredients are well mixed before serving, and garnish with fresh mint and lemon for appearance.

  9. Buon appetito!

     

 

If you want to kick it up a notch, try this recipe:

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Pasta Al Tonno
WHAT YOU NEED:

  • The ideal pasta would be tagliolini egg pasta or fettuccine
  • 2 packs of Italian tuna in olive oil
  • Extra virgin olive oil
  • Organic lemon zest
  • Fresh basil
  • Black pepper
  • Garlic

 

WHAT YOU DO:

  1. Grate the lemon peel into a bowl. Use the yellow part only – the white part of the skin has a bitter taste.

  2. Bring a large pot of water to boil

  3. Once boiling add salt, then the spaghetti.

  4. Add butter, a nice drizzle of olive oil and the lemon zest to a non-stick skillet and set at medium heat. Cook while pasta is boiling – keep an eye on it to make sure the zest does not burn.

  5. Once the pasta is still al dente, a couple of minutes before it’s ready to eat, transfer it with tongs into the lemon-butter mixture.

  6. Mix well and cook 2 more minutes, adding pasta water as needed, until the pasta is cooked to your liking. This will create a creaminess thanks to the starch in the pasta.
     

  7. Once ready, squeeze half the lemon over it and mix well. Tear the mint and fold it into the pasta, and finish with black pepper to taste.

  8. Add tuna, basil, and garlic.

  9.  

    Buon appetito!