Four-Tomato Pasta with Lemon Zest

Ingredients

• olive oil (good-quality; amount not stated)
• fresh basil (whole leaves or sprigs; removed before blending)
• garlic cloves (whole; removed before blending)
• Calabrian chili (amount not stated)
• anchovy (a little; amount not stated)
• tomato paste (amount not stated)
• tomatoes (three other types of tomatoes; varieties and amounts not stated)
• salt (a little, to taste)
• lemon juice (a little; amount not stated)
• lemon zest (some stirred into the sauce, plus more to finish; amount not stated)
• Pecorino Romano (amount not stated)
• Parmigiano (amount not stated)
• pici pasta (spaghetti may be used instead; amount not stated)

Steps

1. 1

   Warm good-quality olive oil in a pan. Add the basil, whole garlic cloves, Calabrian chili, and a little anchovy.

2. 2

   Cook the aromatics in the oil for about 5 minutes.

3. 3

   Add the tomato paste to the pan.

4. 4

   Add the three other types of tomatoes and a little salt. Cover the pan and cook for about 20 minutes, until the tomatoes are soft.

5. 5

   Remove the basil and garlic from the cooked tomato mixture. Blend the remaining sauce until smooth.

6. 6

   Pour the blended sauce back into the same pan. Add a little lemon juice and lemon zest, then stir.

7. 7

   Take the pan off the heat. Add the Pecorino Romano and Parmigiano, and mix them in well.

8. 8

   Cook the pici pasta (or spaghetti) and mix it thoroughly into the sauce. The source does not specify the pasta-cooking method or timing.

9. 9

   Spoon the pasta and sauce onto plates and finish with a little lemon zest.

Notes

The source does not give ingredient quantities, identify the three tomato varieties, specify how much pasta to use, or describe how to cook the pasta. It also mentions that the sauce can be served over grilled chicken.

Nutrition per serving

• pasta
• main
• vegetarian
• summer
• stovetop
• Italian