Sorry for the lack of posts recently. I have been cooking but the results haven’t thrilled me enough to post, until this! As weird as it may sound, fresh lemon juice and zest added to fresh tomatoes makes an incredible red sauce. You might think the end result is too intense for your taste buds but it’s quite the opposite. Whatever the reaction the tomatoes and lemon have together is a perfect balance. Not acidic, not sour, but zesty delicious! And to make a sauce like this requires minimal ingredients. I used fresh kumato tomatoes, 2 lemons (juice & zest), onion, garlic, kalamata olives, capers, and s&p. That’s all it takes! So go ahead and give your taste buds a little enjoyment and make this dish. You can always omit the kalamata olives and capers and instead use some fresh herbs. Parsley and mint are what I’ve used in the past, but the traditional oregano and basil would be delicious too.
- quinoa linguine
- onion, chopped
- garlic, chopped
- 1 lb kumato tomatoes (you can use whatever you like but I suggest something of the finer variety like campari)
- 2 lemons, zest and juice
- kalamata olives, roughly chopped
- olive oil
- Put up a pot of water to cook pasta.
- In a nonstick pan heat up some olive oil and add the garlic and onion. Cook 3-5 minutes medium heat.
- Add the tomatoes, lemon juice, and lemon zest. Turn heat to medium low and allow tomatoes to reduce, 5 minutes.
- Add the kalamata olives and capers. Season with s&p. Turn heat to low and continue to cook until tomatoes are completely reduced.
- Meanwhile pasta should be cooking. Cook until just al dente.
- Add cooked pasta to sauce and allow some of the sauce to be soaked into the noodles. This ensures each bite has a nice lemony flavor.
- Serve with pecorino romano.