I’ve been wanting to make this classic Neapolitan pasta dish ever since I tasted it on my last trip to Campania. It’s super easy to make, who doesn’t love a sauce you don’t even have to cook?

Flavors are so summery and refreshing you’ll feel like you’re back in Napoli! Perfect for a big group, I love serving this in a big bowl and having people help themselves
For the Pasta:
1 pound Spaghetti
1 cup basil leaves packed
2 lemons, zest and juice
2 cups grated Parmigiano cheese (you can also use all or half Pecorino)
4 tablespoons extra virgin olive oil plus extra for drizzling.
Drop the pasta in salted boiling water. While the pasta is cooking, chop the basil finely (you can also tear it by hand as small you can or use a mortar to prevent oxidation).

Mix basil with the zest, EV olive oil, lemon juice and cheese and make a paste. Once the pasta is al dente toss with the dressing and serve immediately with an extra sprinkle of cheese on top and a drizzle of EV olive oil.

Recipe by: Rossella’s Cooking with Nonna