This is such a tasty and fast pasta dish. The sauce is full of lemon zest, white wine, and parmesan with a kick from Calabrian peppers. Shrimp would make a great addition.
Ingredients
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1 pound bucatini
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2 lemons, zested plus 1/4 cup juice
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1 tablespoon Calabrian peppers (or 1 teaspoon red pepper flakes)
- 2 tablespoons Nocellara del Belice Extra Virgin Olive Oil
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2 garlic cloves, grated
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1/2 cup white wine
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3 tablespoons butter, diced
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1 cup parmesan, grated
Instructions
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Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente. Reserve 1/2 cup pasta water and drain.
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Meanwhile, heat the olive oil over medium heat, add peppers, garlic and zest and cook for 1 minute. Add the wine, season with salt and pepper and simmer for until the wine is reduced by half.
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Toss in the pasta and cook for 2 to 3 minutes adding the pasta water as needed. Add the butter, cheese and lemon juice and toss until the butter and cheese is melted.
Takes 20 minutes
Serves 4
