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
LINGUINE AL LIMONE
There are several recipes for lemon pasta already here at Food.com, but this one is a little different. The "secret ingredient" in this version is the addition of brandy to the sauce.
Provided by Chef Regina V. Smith
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Carefully remove a thin layer of rind from the lemons using a vegetable peeler. Mince the rind very finely. There will be about 2 tablespoons. Set aside.
- Remove all of the white pith from the lemons and section flesh, discarding membranes and seeds. Set aside.
- In a small heavy saucepan over low heat, bring the cream, brandy and lemon pulp to a boil. Boil gently for 7 to 8 minutes until slightly reduced.
- Cook linguine in lots of boiling salted water until al dente. Place drained linguine in a large, warm bowl and toss with the 2 tablespoons butter. Add sauce and toss to combine. Add Parmesan cheese and toss again.
- Serve immediately with the reserved lemon zest and freshly ground black pepper to taste.
Nutrition Facts : Calories 539.6, Fat 23.3, SaturatedFat 13.9, Cholesterol 75.5, Sodium 245, Carbohydrate 60.2, Fiber 3, Sugar 2.7, Protein 15.8
SPAGHETTI AL LIMONE
There was great little Italian restaurant in my neighborhood. They used to send out a newsletter with recipes, and this is one of my favorite dishes from this restaurant. This is best served immediately. Cooking times are estimated, as I usually go to the restaurant and order it rather than cooking it myself! Unfortunately, the restaurant closed suddenly, so glad I have this recipe!
Provided by susan_k09
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, begin to cook the spaghetti.
- While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
- When the pasta is al dente, drain, shaking well to remove all water.
- Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
- Bring to a boil and allow cream to reduce about two minutes.
- Add cheese and toss gently to mix.
- Serve immediately.
Nutrition Facts : Calories 917.2, Fat 52.2, SaturatedFat 32.1, Cholesterol 156.9, Sodium 531.6, Carbohydrate 88.3, Fiber 3.7, Sugar 2.3, Protein 24
MARCELLA HAZAN'S "PASTA AL LIMONE"
A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.
Provided by oaklandish
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, bring the cream and butter to a boil over medium-high heat.
- Add the lemon juice and the zest and reduce the volume by almost half.
- Remove from heat.
- Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
- Add the pasta to your skillet with the sauce and toss to coat over medium heat.
- Add the cheese and toss for a few more seconds.
- Serve with additional cheese.
- Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.
SPAGHETTI AL LIMONE
Adapted from Light & Healthy 2012 by America's Test Kitchen. The zest keeps the lemon from becoming washed.
Provided by gailanng
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts of water to a boil in a large dutch oven. Add 1 tablespoon salt and the pasta to the boiling water and cook until al dente. Reserve 1 3/4 cups cooking water, drain pasta into colander and set aside.
- Heat 1 tablespoon oil in the now-empty pan and heat over medium heat until shimmering. Add the shallot and 1/2 teaspoon salt and cook until softened, about 2 minutes. Whisk 1 1/2 cups of reserved past cooking water and cream into pot; bring to a simmer and cook for 2 minutes. Remove pot from heat, return pasta and stir until coated. Stir in remaining 3 tablespoons of oil, the lemon zest, juice, Parmesan cheese and 1/2 teaspoon pepper.
- Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water, if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.
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
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