Recipe: Spaghetti Al Limone

Sorry it's been a while since I last blogged but hopefully it gave you a chance to look over my older postings for Summer recipes for August. ;)
It's been mainly salads and the basic Summer BBQ fare on my end but as Summer ends and the cool Fall weather approaches, here's a last taste of Summer for you.

While perusing the online sales circular for Pathmark, I noticed that San Giorgio Pasta is on sale this week for 88¢ a box and a 2 pound bag of lemons is $2.99 perfect for making this classic simple and quick Italian dish of spaghetti in lemon sauce. There are many recipes on the internet for Spaghetti al Limone ranging from the use of heavy cream and white wine to the additions of garlic and shallots but in it's simplest form, it is just a sauce made with lemon juice, extra virgin olive oil, Parmesan cheese, salt and pepper. A Microplane rasp or the fine side of a box grater is needed to get the lemon zest off the lemon before you juice it. Depending on the size of the lemons you buy, you may need 2-3 lemons for this dish.
This will serve 4 people and pairs well with my Lemon Roast Chicken with Parsley.


Ingredients 

• 1 pound spaghetti 
• 1/2 cup extra virgin olive oil
• 2 teaspoons finely grated lemon zest 
• 1/4 cup lemon juice
• 1/2 cup grated Parmesan cheese 
• Salt
• Ground black pepper 
• 2 tablespoons fresh chopped parsley or basil leaves (whichever is on sale, in your garden, or your taste preference)

Directions

1. Bring a large pot of salted water to the boil and cook spaghetti according to manufacturer's directions.
2. While the pasta is cooking we make the sauce. In a large serving bowl, add the lemon juice and zest. Slowly whisk in the extra virgin olive oil until it is emulsified and looks creamy. Then mix in the Parmesan cheese. Salt and pepper to taste.
3. When pasta is al dente, drain in a colander and add to the large bowl with the lemon sauce.
4. Toss well to coat pasta in the sauce and then sprinkle the chopped herb on top.
5. Serve. 

Note: It's best to allow the pasta to sit a bit in the sauce to absorb more of the flavors.

Recipe: Spaghetti with Anchovies and Bread Crumbs

Dried pasta always seems to go on sale at the supermarkets. I stock up on it when it sells for less than $1.

I learned this recipe from my roomie who learned it from their Italian boss. Originally it called for much more bread crumbs but I found it too dry and adding more pasta water made the whole thing gummy. I modified the recipe a bit.

The pine nuts add extra crunchy texture and a nice flavor. I bought a bag at Costco and keep in the freezer.

This dish does not have a fishy smell or taste as anchovies lend a salty and fullness of flavor (they're used in Caesar dressing).

Paired with sauteed zucchini and yellow squash, you'd think you were in an Italian restaurant!

This will make 8 servings.

Ingredients

• 1 tin of anchovies in oil
• 1 pound of spaghetti
• 1/2 cup extra virgin olive oil
• 6 large cloves garlic chopped finely (or you can use a garlic press)
• 3/4 cup Italian flavored bread crumbs (has more flavor than plain)
• 3 tablespoons pine nuts (optional)

Directions

1. Bring a large pot of salted water to the boil and cook the spaghetti al dente (about 10 minutes)
2. While the pasta is cooking, prepare the sauce. Open tin of anchovies, drain off oil and chop finely.
3. Add the olive oil, chopped anchovies and minced garlic into a deep large frying pan (you are going to put the pasta into the sauce to finish so you'll need something with high sides) and simmer over low heat stirring until the anchovies dissolve into the oil.
4. When pasta is done, reserve a 1/2 cup of the pasta water and drain the pasta.
5. Add the cooked spaghetti to the garlic-anchovy sauce and toss well until fully coated in the sauce. If it looks too dry, add a little bit of the pasta water to loosen it up to your liking (you could use more olive oil instead but it will add more calories to the dish).
6. Add the bread crumbs and toss well again.
7. Transfer to a serving plate and sprinkle the pine nuts on top.