Trader Joe’s has a seasonal lemon torcheitti. It is by far one of my favorite pastas. The pasta itself has so much umami that it does not take much to dress it. Penning down one of my favorite pasta recipes. It is perfect for those summer parties or carb cravings.
What you will need:
| Ingredients | Quantity |
|---|---|
| Pasta | 350 grams |
| Salt for boiling | 2 1/2 tablespoons |
| Water for boiling | 3.5 liters |
| For the Sauce: | |
| Olive Oil | 1 tablespoons |
| Butter | 2 tablespoons |
| Garlic (chopped) | 2 tablespoons |
| Capers | 3 tablespoons |
| Lemon Zest | 1 tablespoon |
| Lemon Juice | 3 tablespoons |
| Parsley (chopped) | 1/4 cup |
| Parmigiano Reggiano | 75 g |
Prep time: 20 min
Cook time: 20 minutes
Total time: 40 minutes
Servings: 6
How to make it:
- In a pot, add water with salt and let it come to a boil.
- While the water is boiling, finely chop the garlic and parsley. Zest the lemon, squeeze the lemon juice, and keep aside.
- Once the water starts boiling, add the pasta.
- Simultaneously, heat a saucepan and add the butter and olive oil to it. Once the butter melts, add the finely chopped garlic and let it saute until the raw flavor is gone.
- Next, add the capers, lemon zest, and lemon juice.
- Add a cup of the pasta water and mix everything well.
- Once the pasta is al dente (almost cooked but has a bite to it), add the pasta to the sauce and mix well.
- Add the finely chopped parsley and give it one last mix.
- Serve hot with a generous sprinkle of Parmigiano Reggiano cheese.
- Enjoy!
- Tip: If you do not get lemon pasta, use regular pasta but increase the lemon zest and lemon juice quantities by a tablespoon each.