Tantalize your taste buds with the delectable simplicity of Marcella Hazan's Pasta al Limone, a classic Italian dish that captures the essence of fresh lemons, vibrant herbs, and perfectly cooked pasta. This culinary masterpiece, brought to life by the renowned Marcella Hazan, combines the bright acidity of lemon with the richness of butter and Parmigiano-Reggiano cheese, creating a harmonious balance of flavors. The addition of fresh herbs, such as parsley, basil, and mint, adds a refreshing touch, while the use of white wine adds a subtle depth of flavor. Whether you're a seasoned cook or just starting your culinary journey, this recipe is sure to impress with its elegant simplicity and burst of flavors.
In addition to the classic Pasta al Limone, the article also features a collection of tantalizing variations that cater to different preferences and dietary restrictions. For those who prefer a vegetarian option, the Pasta al Limone with Zucchini and Peas offers a delightful combination of fresh vegetables and zesty lemon flavors. If you're seeking a gluten-free alternative, the article presents a delectable Zucchini Pasta al Limone, where zucchini noodles take the place of traditional pasta, creating a light and refreshing dish. And for those who enjoy a touch of spice, the Pasta al Limone with Artichokes and Red Pepper Flakes adds a piquant kick, balancing the tangy lemon with a subtle heat.
MARCELLA HAZAN'S PASTA WITH FOUR HERBS
This easy weeknight recipe from Marcella Hazan is pasta the way it is meant to be, and it can be prepared with items already in your pantry or easily procured at your farmers' market, corner deli or backyard garden. Fresh mint, sage, rosemary and parsley are tossed with chopped, ripe tomatoes and tossed with sizzling hot olive oil. The best part is it can be thrown together in about 20 minutes.
Provided by Nancy Harmon Jenkins
Categories dinner, easy, quick, main course
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
- While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
- Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
- This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 13 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 345 milligrams, Sugar 4 grams
MARCELLA HAZAN'S TOMATO SAUCE
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don't be scared off by the butter. It gives the sauce an unparalleled velvety richness.
Provided by The New York Times
Categories easy
Time 1h
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
- Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
- Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
Nutrition Facts : @context http, Calories 153, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 15 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 1 gram
PASTA AL LIMONE
This classic lemon sauce recipe has a lot of fat and a lot of acidity, so don't be shy with adding salt and taste as you go. It will likely require more than you think to strike that perfect balance. https://www.bonappetit.com/recipe/pasta-al-limone?intcid=inline_amp
Provided by Gagoo
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, remove 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest and transfer to a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it's okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it's better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
- Divide pasta among bowls. Season with pepper, then top with reserved lemon zest strips.
Nutrition Facts : Calories 719.9, Fat 41.2, SaturatedFat 25.1, Cholesterol 125.7, Sodium 350.4, Carbohydrate 67.3, Fiber 3.1, Sugar 2.9, Protein 20.6
Tips:
- Use the best lemons you can find. The flavor of the lemons will be the most prominent flavor in the dish, so it's important to use high-quality fruit. Look for lemons that are heavy for their size and have a smooth, unblemished skin.
- Zest the lemons before you juice them. This will help to release the essential oils in the peel, which will give the dish a brighter flavor.
- Don't boil the pasta in the lemon water. This will make the pasta tough and gummy. Instead, cook the pasta in a separate pot of boiling salted water.
- Save some of the pasta cooking water. This can be used to thin out the sauce if it becomes too thick.
- Add the cheese and butter to the pasta at the end of cooking. This will help to prevent the cheese from curdling.
- Serve the pasta immediately. This dish is best enjoyed fresh.
Conclusion:
Marcella Hazan's Pasta al Limone is a classic Italian dish that is both simple to make and delicious. With its bright, lemony flavor and creamy texture, this pasta is sure to be a hit with everyone at your table.
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