Sunday Brunch: Tagliatelle with Rosemary and Lemon
When the weather gets warmer I like to eat a light pasta dish for brunch. This recipe, adapted from Patricia Wells' The Provence Cookbook, is featherlight and the essence of summer. Note: I halved the amount of rosemary Wells called for. There's still plenty of rosemary flavor in this dish.
Tagliatelle with Rosemary and Lemon
- serves 4 -
Ingredients
3 tablespoons coarse sea salt
1 pound fresh tagliatelle pasta or fresh imported linguine
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice, preferably Meyer lemon
1 cup fresh fresh rosemary leaves, finely minced
2 cups (8 ounces) freshly grated Parmigiano-Reggiano cheese
Fine sea salt to taste
Procedure
1. In the pasta pot bring about 5 quarts of water to a rolling boil over high heat. Add the coarse sea salt and the pasta, stirring to prevent the pasta from sticking. Cook until tender or firm to the bite, 2 to 3 minutes. Remove the pasta pot from the heat. Remove the colander and drain over a sink, shaking to remove excess water, but retain 1 cup of the remaining pasta cooking water.
2. In the skillet, heat the oil and lemon juice just until warm. Add the drained pasta and the pasta cooking water, tablespoon by tablespoon, until the pasta absorbs the liquid. Add the rosemary and toss. Add half the cheese and toss once more. Cover to let rest for 1 to 2 minutes to allow the pasta to thoroughly absorb the sauce. Taste for seasoning. Transfer to individual warmed shallow soup bowls. Serve immediately, passing the remaining cheese at the table.
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5 Comments:
Ed-just to clarify, did you USE half the amt originally called for, or is the recipe adjusted as it appears here? I'm assuming you used 1/2 cup (which is still a LOT of rosemary...) but want to be sure. Sounds great!
Curlz at 10:59AM on 06/08/08
The recipe sounds delicious, but with 1/2 cup of olive oil and 2 cups of cheese, I don't think it qualifies as "featherlight".
onalark at 4:10PM on 06/08/08
Actually, Curlz, Patricia Wells calls for 2 cups of fresh rosemary leaves. I used one cup and it worked well. Onalark, you're right. Featherlight was probably the wrong adjective to use. This is a light pasta compared to, say, a bolognese sauce.
Ed Levine at 5:09PM on 06/08/08
Thanks for clarifying, Ed...whenever a recipe says 'adapted' I like to make sure! I'm going to do my own variation on the theme tonight; adding seared shrimp and won't use that much oil or cheese.
Curlz at 6:05PM on 06/08/08
Gotcha. :) I realize that one person's light is different from another's, but I really was a little surprised to click the "more" link and see the ingredients list!
It does sound delicious, though. Rosemary, lemon, and cheese. How bad can that be?
onalark at 2:47AM on 06/09/08