Marcella Hazans Pasta Al Limone Recipes

MARCELLA HAZAN'S PASTA WITH FOUR HERBS

Steps:

• Bring 4 quarts of water to a rolling boil. Add 1 tablespoon of salt and when water has returned to a boil, add the penne, stirring with a long- handled wooden fork or spoon to distribute the pasta evenly.
• While the pasta is cooking, proceed with the rest of the recipe. Chop the fresh herbs together briefly and place in a deep bowl in which you will serve the pasta.
• Seed the tomatoes and cut them into small cubes. Add to the herbs in the bowl and mix together gently but thoroughly. Taste for seasoning and add salt and pepper if necessary or desired.
• This step must proceed very quickly, so be sure your timing is right. Heat the olive oil over a medium high flame until it is very hot. When it begins to smoke, pour all at once over the vegetables in the bowl. Drain the cooked pasta and add it immediately to the oil and sizzling vegetables. Mix well. Serve immediately.

MARCELLA HAZAN'S TOMATO SAUCE

Steps:

• Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
• Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
• Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

MARCELLA HAZAN'S "PASTA AL LIMONE"

Steps:

• In a large skillet, bring the cream and butter to a boil over medium-high heat.
• Add the lemon juice and the zest and reduce the volume by almost half.
• Remove from heat.
• Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
• Add the pasta to your skillet with the sauce and toss to coat over medium heat.
• Add the cheese and toss for a few more seconds.
• Serve with additional cheese.
• Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.

SPAGHETTI AL LIMONE

Steps:

• In a large pot of boiling salted water, begin to cook the spaghetti.
• While the pasta is cooking, melt the butter in a large saute pan over medium-high heat.
• When the pasta is al dente, drain, shaking well to remove all water.
• Add pasta to the melted butter, then add cream, parsley, lemon zest, lemon juice, nutmeg, salt, and pepper.
• Bring to a boil and allow cream to reduce about two minutes.
• Add cheese and toss gently to mix.
• Serve immediately.