Super Summer Pasta
I think this has got to be one of the best pasta dishes I have ever made! I was watching Lidia Bastianich’s cooking show on PBS and she repeated several times the pasta water is the key to making the best sauce. I had the opportunity to eat at her restaurant in Kansas City and I will never forget that meal. It was the best pasta I have ever been served in my life! Hope you find this recipe as easy and enjoyable as my husband and I did.
Ingredients
1 red onion, thinly sliced
1 red pepper, thinly sliced
10.5 oz. cherry tomatoes, halved
4 – 5 cloves garlic, minced
¼ t. crushed red pepper
Zest from one lemon
2 lemons, juiced
¼ t. basil
¼ t. oregano
Trader Joe’s Every Day Seasoning, a few twists
Pinch of salt
1 lb. whole wheat linguine
Reserve pasta water
Instructions
In a large stock pot, boil enough water for pasta. I lightly salt the water. While water is heating, begin to make the sauce. Add pasta once the water reaches boiling point and cook 6 to 8 minutes until done. Do not toss water until entire dinner is completed, you may need to add more pasta water to sauce.
In a large non stick skillet, using medium high heat cook the onions dry until they start to caramelize and brown. Add the red pepper and tomatoes with a ladle full of pasta water. Continue to cook until the peppers and tomatoes start to
soften.
Add the garlic, basil, oregano, lemon juice, Every Day seasoning and salt. Mix all the ingredients together and continue adding about 6 to 10 ladles of pasta water. Reduce heat to low.
Using tongs, gently add the pasta to the sauce. Mix well and add more pasta water if needed. You don’t want the sauce with lots of liquid just enough to keep things saucy and
moist.
Serve pasta in pasta bowls and garnish with lemon zest.
