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: 250 ml extra virgin olive oil; 3 lemon peel; 1 kilo canned tomatoes; 8 servings red pepper flakes; 1 handful sheeps milk cheese

This gluten-free and primal Pasta with Raw Tomato & Lemon Infused Olive Oil recipe takes about 45 minutes to make. It covers 4% of your daily requirements of vitamins and minerals per serving. It's best enjoyed as a light and refreshing dish during the summer months.

Ingredients

extra virgin olive oil

250 ml

lemon peel

canned tomatoes

1 kilo

red pepper flakes

8 servings

sheeps milk cheese

1 handful

Method

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.
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.
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.

Nutrition:

268 kcal

Carbs

1 g

Fat

29 g

Protein

0.84 g

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