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?
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.
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