Pasta with Raw Tomato & Lemon Infused Olive Oil

Name: Pasta with Raw Tomato & Lemon Infused Olive Oil
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup (250 ml) of extra virgin olive oil; zest of 3-5 unwaxed lemons, depending on the size; 1 kilo or 32 oz, passed tomatoes, the best fresh tomatoes you can find or canned; salt and chili flakes to taste; handful of aged pecorino (sheep's milk cheese) or parmesan freshly grated

Pasta with Raw Tomato & Lemon Infused Olive Oil requires roughly 45 minutes from start to finish. Watching your figure? This gluten free and primal recipe has 269 calories, 1g of protein, and 30g of fat per serving. For 67 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

269 kcal

Calories

1 g

Protein

30 g

Fat

2 g

Carbs

Ingredients

For 8 servings

Estimated cost~€2.95 · ~€0.35/serving

🛒

Instructions

1
A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out.
2
The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir. When all the oil is incorporated, season with salt and pepper. Allow the sauce to sit once more for a bit to allow the flavors to come together.
3
To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.