linguine della casa.jpg
500 g (17.6 oz) - spaghetti or fettuccine or linguine

400 to 500 gr (14 - 17.6 oz) sun dried tomatoes

1 very small onion

Olive oil

Lemon zest

Thyme, basil or parsley (whatever is available or in season)

Parmisan, or any type of hard cheese


Boil enough water to cook the pasta, while finely chopping the onion.

Gently simmer the chopped onion in a little water in a frying pan.

When softened, add some olive oil and gently saute' it.

Add the finely chopped sun dried tomatoes (dried or bottled) and
cook for another 2 to 3 minutes.

Add a generous sprinkle of lemon zest, then add your boiled and
drained pasta.

Give it all a stir then add your chosen fresh herbs.

Before serving finish with grated or finely sliced flakes of cheese and some
ground pepper.

Giusi's tips:

a) Water to boil pasta should be generously salted. When draining the
pasta, always put a little boiled water aside just in case you need to give the
concoction a more "liquidy" consistency.

b) Don't overdo the quantity of onions

c) Organic lemon zest is better (unsprayed and unpolished)

d) Never overcook the sauce and always use a heavy bottomed frying pan.

The key to this recipe is to make sure all the ingredients taste as fresh as possible.

e) Serve it informally at the table, directly from the pan

f) Change quantities according to your personal taste and..... be as creative
and hungry as you can!

giusi with guests for aperitives.jpg
giusi with guests for aperitives.jpg

dario after a good meal.jpg
dario after a good meal.jpg

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