Ingredients
- 4 ounce pasta
- 1 ounce lemon
- 3 ounce extra-virgin olive oil
- 2 clove garlic
- 1 ounce romano cheese ($0.90)
- 3 ounce parsley
Preparation
Baking Directions:
Bring a pot of salted water to a boil to cook the fedelini.
(Fedelini, which means “little faithful ones” in Italian, is a very fine spaghetti.
Angel hair pasta, which is thinner, can be used if fedelini is not available.)
Prepare the garlic for cooking by using the side of your knife to smash each clove.
Sauté garlic with the olive oil in sauté pan over medium heat until garlic appears translucent.
Remove sauté pan from heat and add the juice of 1 medium lemon and about 2 ounces of fresh chopped Italian parsley.
When the pasta is finished cooking, remove it from boiling water and add it to the sauté pan with the sauce.
(Don't worry about draining the water from the pasta completely, as it will add to the sauce.
Add 1 tablespoon of fresh grated Romano cheese to the sauté pan.
Serve pasta in a bowl.
Add a light dusting of the zest from half of a lemon and drizzle with extra-virgin olive oil.
Sprinkle with remaining Italian parsley and grated Romano cheese.
