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Pasta with Raw Tomato & Lemon Infused Olive Oil

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $0.58

$0.58 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal side dish
spoonacular Score:21%

Spoonacular Score: 21%

 

Pasta with Raw Tomato & Lemon Infused Olive Oil might be just the side dish you are searching for. One portion of this dish contains roughly 0g of protein, 31g of fat, and a total of 279 calories. This recipe serves 8 and costs 58 cents per serving. This recipe is liked by 8 foodies and cooks. It is brought to you by Foodista. A mixture of extra virgin olive oil, aged pecorino, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 21%, this dish is not so awesome. Similar recipes are Garlic and Lemon Infused Olive Oil, Olive Oil Poached Tunan Infused with Thyme, Lemon, and Shallots, and Crudite with Infused Olive Oil and Balsamic.

No one wine will suit every pasta dish. Pasta in a tomato-based sauce will usually work well with a medium-bodied red, such as a montepulciano or chianti. Pasta with seafood or pesto will fare better with a light-bodied white, such as a pinot grigio. Cheese-heavy pasta can pair well with red or white - you might try a sangiovese wine for hard cheeses and a chardonnay for soft cheeses. We may be able to make a better recommendation if you ask again with a specific pasta dish.

Ingredients

Servings:
8.46 fl. oz
8.46 fl. oz extra virgin olive oil
extra virgin olive oil
3
3  lemon zest
lemon zest
1 kilo
1 kilo canned tomatoes
canned tomatoes
some
some chili flakes
chili flakes
1 handful
1 handful pecorino
pecorino
8.46 fl. oz extra virgin olive oil
8.46 fl. oz
extra virgin olive oil
3  lemon zest
3
lemon zest
1 kilo canned tomatoes
1 kilo
canned tomatoes
some chili flakes
some
chili flakes
1 handful pecorino
1 handful
pecorino

Equipment

bowl
bowl
bowl
bowl


Instructions

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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.58
Ingredient
250 milliliters extra virgin olive oil
3 lemon zest
some chili flakes
1 handful pecorino
Price
$2.98
$1.50
$0.10
$0.02
$4.60

Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
278 Calories
0.11g Protein
31g Total Fat
0.5g Carbs
2% Health Score
Limit These
Calories
278
14%

Fat
31g
48%

  Saturated Fat
4g
27%

Carbohydrates
0.5g
0%

  Sugar
0.12g
0%

Cholesterol
0.13mg
0%

Sodium
6mg
0%

Get Enough Of These
Protein
0.11g
0%

Vitamin E
4mg
31%

Vitamin K
19µg
18%

Vitamin C
2mg
4%

Vitamin A
76IU
2%

Iron
0.24mg
1%

Fiber
0.33g
1%

covered percent of daily need

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