Picture by Farideh Sadeghin
Prep time: 10 minutes
Complete time: 20 minutes
Four giant tomatoes
zest of two lemons
2 garlic cloves, peeled and left entire
¼ cup|60 ml further virgin olive oil
1 pound|450 grams egg noodles or linguini
½ pound|225 grams Greek arduous cheese for grating, akin to kefalotyri or kefalograviera (Parmesan is a good substitute)
kosher salt and freshly floor black pepper, to style
- Grate the tomatoes on the big holes of a field grater and discard the peel. Go the grated tomato by means of a fine-mesh strainer so you’re simply left with the pulp. Place the pulp in a bowl and add the lemon zest and garlic. Whisk within the olive oil and an enormous pinch of salt.
- Deliver a big pot of salted water to a boil, add the pasta, and cook dinner till al dente. Drain the pasta, switch to a serving bowl, and toss with the tomato sauce. Discard the garlic cloves. Grate the cheese, toss most of it with the pasta, and use the remaining to garnish the highest. Add freshly floor black pepper over the pasta and serve.
From the e book LEMON, LOVE & OLIVE OIL by Mina Stone. Copyright © 2021 by Asimina Stone. Revealed by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
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