A simple lemony dish from Arturo Lengo’s “Cucina Napoletana”. Serve warm in midwinter when the lemon juice combines with the soothing fresh hot cooked pasta for a bright hit of sunshine. Such a basic dish can be embellished with grated Pecorino, ricotta salata, dried Jack or Parmesan cheese, and/or dollops of ricotta. If cheese is not your thing, a handful of shrimps can be tossed into the pot when the pasta is almost al dente, then tossed into the lemon-olive oil dressing.
14 ounces conchiglie (dried pasta shells), penne, or other pasta shape of preference
3 to 4 Tbsp extra virgin olive oil, or more to taste
grated zest and juice of 1 lemon
3 green onions, both green and white parts, thinly sliced
1 Tbsp chopped flat leaf parsley
sea salt and freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup of the cooking water, then drain the pasta well.
Toss the hot pasta with the olive oil, lemon zest, lemon juice, green onions and parsley, then gradually toss in a few spoonfuls of the hot cooking water, season with sea salt and black pepper and eat right away.
Serves 4.
