Pasta with Raw Tomato & Lemon Infused Olive Oil
Pasta with Raw Tomato & Lemon Infused Olive Oil requires roughly 45 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 269 calories, 1g of protein, and 30g of fat per serving. For 67 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of extra virgin olive oil, salt and chili flakes, aged pecorino, and a handful of other ingredients are all it takes to make this recipe so tasty. 8 people have tried and liked this recipe. It is brought to you by Foodista. Not a lot of people really liked this hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 25%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Garlic and Lemon Infused Olive Oil, Olive Oil Poached Tunan Infused with Thyme, Lemon, and Shallots, and Crudite with Infused Olive Oil and Balsamic.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 250 ml extra virgin olive oil
- 3 lemon zest
- 1 kilo canned tomatoes
- 8 servings salt and chili flakes
- 1 handful aged pecorino
Instructions
- 1
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.
- 2
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.
- 3
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 (sheep's milk cheese) or parmesan.