PASTA WITH FRIED LEMONS AND CHILE FLAKES
You probably already have a favorite pantry pasta dish that you habitually whip up when there's nothing in the house for dinner. Next time, try this one instead. It has all the usual players - olive oil, Parmesan, flaky sea salt - along with fried lemons for brightness and chile flakes for heat. Don't skip the step of blanching the lemon slices before frying. It may seem fussy, but it eliminates any bitterness in the lemon pith and takes only a few extra minutes. Then dry the lemon slices well before adding them to the hot oil; this helps them brown more deeply.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
- In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
- Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
- Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 3 grams, Carbohydrate 61 grams, Fat 10 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 313 milligrams, Sugar 3 grams, TransFat 0 grams
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Bwanika Stephen
[email protected]I'm allergic to nuts, so I omitted the pine nuts from the recipe. The dish was still very flavorful.
Mr siam Mr siam
[email protected]I'm a vegetarian, so I substituted the chicken broth for vegetable broth. The dish was still delicious!
Stephen Lopez
[email protected]This pasta dish is a great way to use up leftover pasta. It's also a great way to get your kids to eat their vegetables.
Ahmedkhan ahmedkhan Ahmedkhan khan
[email protected]I followed the recipe exactly but my pasta turned out too oily. I think I should have used less olive oil.
aaditi video
[email protected]This pasta dish is too spicy for me. I would have preferred it if there was less chile flakes.
Shihab Bhuiyan
[email protected]I'm not sure about this recipe. I've never had fried lemons before and I'm not sure how they would taste in a pasta dish.
Richard Doamekpor
[email protected]This pasta dish looks amazing! I love the combination of flavors and textures. I can't wait to give it a try.
Lor P
[email protected]I love the idea of using fried lemons in a pasta dish. It's such a unique and flavorful way to add citrus to a dish. The chile flakes also add a nice touch of heat. I can't wait to try this recipe!
Perry La mire
[email protected]This pasta dish is a great way to use up leftover lemons. I had a few lemons that were starting to go bad, so I decided to try this recipe. The lemons added a delicious flavor to the pasta and the chile flakes gave it a nice kick. I will definitely b
Jainal Meah
[email protected]I made this pasta for dinner last night and it was a hit! My family loved the crispy lemons and the spicy sauce. The dish was easy to make and didn't require any special ingredients. I will definitely be making this again.
Zunera Rajpot
[email protected]This pasta dish was an absolute delight! The combination of fried lemons and chile flakes created a unique and flavorful sauce that perfectly coated the pasta. The lemon added a bright and tangy flavor, while the chile flakes provided a subtle kick o