Lemon and Garlic Pasta Sauce
Over a year ago
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Ingredients
Accompaniment
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Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Gives me a little lunchy lift!
Method
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1
Heat the olive oil on med/high heat then add garlic and fry until starting the brown. Then add anchovy if using (gives more depth of flavour) and quickly add the lemon juice and take off the heat so that lemon juice evaporates to about half quantity, then add capers and seasonings. Tip in cooked pasta and add grated Parmesan to taste.
Chef's Tips
May need to add a bit extra lemon juice or oil oil to get the right consistency.
Sounds weird but it's really nice with penne and brussel sprouts!
Also particularly nice with Jamie Oliver tomato and mozzarella caramella (see photo, made with extra fresh spinach added to pasta in water just before tipping out to drain).
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