SPAgetti Con Limone

1/2 packet – Spagetti

For the dressing
Lemon juice of 2 lemons
Rind of 2 lemons
1/4 cup – Toasted pinenuts
2 tbsp – Chilly flakes
1/2 cup – Chopped Basil
1/2 cup – Olive oil
Salt to taste
1 tsp – Crushed black pepper
2 cloves – Crushed garlic
1/4 cup – Pitted and chopped olives
1/4 cup – Capers

Cooking the pasta to Al Dente
Boil water in a large deep vessel . Let it boil really well. To this add a tbsp of salt. Keep away as once you add salt to the boiling water it boils out. Once the water is boiling, drop the spagetti into it. Cook it for about 10 mins. Do not reduce the flame. The bubbles generated by the boiling water keeps away the spagetti from each other.
Cook the spagetti to Al Dente ( i have so been wanting to use this word ;P)
Al Dente means cooking the pasta just perfect that it is, keep the form of the spagetti intact but cooked at the same time. Just eat a small bit to make sure its just cooked. You will see a tiny white dot in the center.Do not overcook the spagetti.

Strain the pasta and wash it well under running water to stop the pasta from cooking further. Drain the water well. Add a spoon of oil and toss the spagetti well in it and set it aside.
20140708-101732 am-37052884.jpg

For the dressing
Take lemon juice in a large mixing bowl. Add lemon rind, half amount of pinenuts, half the amount of basil leaves, olives, capers, crushed garlic, 1 tbsp chilly flakes, olive oil, salt, crushed pepper and mix well and place aside.

Once the pasta is cooked add it to the dressing and toss it well with the dressing.

Sprinkle the remaining pinenuts, basil leaves, chilly flakes and drizzle a bit of olive oil and serve.


IMG_8948.JPG* This pasta is quite lemony.. Adjust the amount of lemon juice according to your taste.

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