Pasta with lemon and olive oil

Pasta with lemon and olive oil is the kind of dish that proves how simple and sophisticated Italian cuisine can be at the same time. This pasta combines the freshness of lemon with the rich, round flavour of L'Oro Verde di Puglia olive oil. The result is a silky smooth sauce without cream or butter - purely vegetable, easily digestible and packed with flavour.

What makes this pasta so special is the mouth feel: the hot oil emulsifies with a little pasta water to form a velvety sauce that coats each string. The lemon zest adds vibrancy, while the olive oil provides depth and character. Pasta with lemon and olive oil is perfect as lunch or light supper, possibly with a glass of white wine or a handful of arugula on the side.

Ingredients (for 2 persons)

• 200 grams of spaghetti or linguine
• 1 organic lemon (juice and rind)
• 4 tablespoons L'Oro Verde di Puglia olive oil
• Sea salt and black pepper
• Grated Parmesan cheese or vegan alternative
• Fresh basil or parsley (optional)

Preparation

1. Bring a pan of salted water to the boil and cook the pasta al dente according to the instructions on the packet.
2. Drain, but save about a cup of the pasta water.
3. Put olive oil in a hot pan, add lemon zest and fry on low heat for 30 seconds.
4. Add the lemon juice and a dash of pasta water. Mix to make a light sauce.
5. Add the pasta to the pan and stir well. If necessary, add extra pasta water for a smoother sauce.
6. Season with salt, pepper, Parmesan and fresh herbs.

Pasta with lemon and olive oil is a sophisticated dish with minimal ingredients and maximum flavour. Serve it immediately, sprinkle with some extra L'Oro Verde di Puglia olive oil and let simplicity speak for itself.