Bucatini al Limone (Lemon Pasta with Olives and Calabrian Chili)

Bright, creamy and full of the refreshing flavor of lemon, Bucatini al Limone is my choice for a feel-good pasta. Simply add in a whole lot of lemon and it suddenly feels a pound lighter. Call it sunshine in a bowl.

This Bucatini al Limone is referenced in two ways: the more traditional, which is simple and perfect as is, or a more modern take featuring green olives, calabrian chili and toasted breadcrumbs. In either case, it’s a dish that doesn’t require too much from you: basic, quality ingredients and a little bit of time. It’s an effortlessly elegant dish that whisks you away to the Mediterranean at first bite.

More Pasta Recipes:

Bucatini al Limone (Lemon Pasta with Green Olives and Calabrian Chili)

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Course: Dinner, Lunch, pasta

Cuisine: Italian

Ingredients Method

Ingredients

  

Traditional Bucatini al Limone

• 1/2 lb bucatini pasta
• 2 lemons (zested and juiced)
• 1/2 c parmesan cheese (grated)
• 2 tbsp olive oil
• 3 tbsp butter
• salt, black pepper to taste
• heavy cream if desired

Bucatini al Limone (with Olive and Calabrian Chile)

• 1 c green olives
• 1 tsp calabrian chili
• 3/4 c basil
• breadcrumbs (lightly sautéed in oil)

Method

 

Traditional Bucatini al Limone

1. Boil a pot of water and cook pasta al dente.
2. Sauté olive oil in a sauté pan with butter, lemon zest, salt and pepper. Then, add in a bit of lemon juice.
3. Pour in some of the reserved pasta water into the sauté pan and mix, along with some parmesan cheese and heavy cream if desired.
4. Add in the pasta and use tongs to stir the pasta into the sauce until completely coated. Serve with lemon zest on top.

Bucatini al Limone (with Green Olives and Calabrian Chile)

1. If desired, when sautéing olive oil, butter and lemon zest, add in some chopped, pitted green olives and a small amount of calabrian chili paste. Continue cooking as indicated above. Serve with lemon zest and toasted breadcrumbs.