A pasta they can’t refuse

When I think of Sicily, I think of the amazing seafood and street stalls of overflowing eggplant. But most of all I think of the luscious lemons that grow everywhere on this rugged island.

I’ve recently returned from a trip to Sicily and lemon trees were full of picture-perfect fruit.

This week’s recipe is one that I enjoyed on my first visit to Sicily last July, at a very humble, family-run establishment on a hot afternoon.

This dish is brilliant in its simplicity. While your pasta of choice is cooking, it’s a simple matter of zesting and juicing a lemon into your pasta bowl, adding a generous splash of your best extra virgin olive oil and a clove of minced garlic.

When your pasta is cooked to perfection, drain and toss with the lemon/olive oil mixture in the bowl. A final sprinkling of toasted breadcrumbs and it’s one of the most satisfying meals using some of the most humble ingredients. If you wish, a sprinkling of grated Pecorino or Parmesan cheese is also delicious over top.

The best part of this recipe is that you are likely to have these ingredients on hand.

Sicilian Pasta with Lemon and Toasted Breadcrumbs

Ingredients:

1 lb. (500 g) penne or spaghetti?

1 large lemon washed well? (or two small)

1/3 cup (75 ml) extra virgin olive oil

1 small clove garlic minced

2 tbsp. (25 ml) finely chopped ?parsley

Freshly ground pepper

Sea salt

1 cup (250 ml) of toasted breadcrumbs

1/2 cup (125 ml) Parmesan, freshly grated ?(optional)

Directions:

1. Bring a large pot of water to a boil. When the water has come to the boil, add a heaping tablespoon of salt to the water. Add the pasta.

2. While the pasta is cooking, zest and juice the lemon. Place in a large shallow pasta bowl along with the olive oil and garlic. Set aside.

3. When the pasta is al dente, reserve 1/2 c. (125) of the pasta water and place half of it in the bowl with the oil and lemon. Set remainder aside.

4. Drain the pasta and immediately add to the pasta to the bowl. Toss. Add the parsley. Season with pepper and salt to taste. Toss again.

5. If it is too dry, add remaining pasta water to the dish.

6. Sprinkle with breadcrumbs and cheese if using. Toss lightly again and serve garnished with lemon slices.

Toasted Breadcrumbs

1-1/2 cup (325 ml) of torn stale, rustic bread pieces

2 tbsp. (25 ml) olive oil

1 tsp. (5 ml) butter

1. Combine all ingredients in a small skillet. Cook over medium heat, stirring constantly until light golden and dry. When cool enough, crush into crumbs.

(serves 4-6)

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