Jamie Oliver
His 3-ingredient recipe for quick lemon pasta
Lemon pasta
© Georgii / Adobe Stock
Has it been a while since your last vacation in Italy? No problem! Jamie Oliver’s quick lemon pasta will catapult you straight to the Mediterranean – it only requires three ingredients and 15 minutes of time.
That tastes like summer! When sun-ripened lemons on pasta and freshly grated When you meet Parmesan, an aromatic combination of the highest class is created. A dish that sounds simple, but has a lot to offer in terms of taste.
So it’s no wonder that star chef Jamie Oliver also counts lemon spaghetti as one of his favorite foods. The cookbook author has perfected his 3-ingredient pasta recipe and serves the quick summer meal in just minutes.
Lemon paste: It all depends on the ingredients
Jamie Oliver only needs three fresh ingredients to conjure up a lemony pasta in no time that will create a real taste explosion in your mouth. For the quick recipe, the TV chef also uses the pantry and uses cold-pressed olive oil and salt. But no matter how simple the ingredients for lemon paste may seem, quality matters when buying.
Look for sun-ripened and unwaxed organic lemons in the supermarket, as lemon peel is also used in the pasta dish. Olive oil of the “extra virgin” quality class is of particularly high quality and contains no additives. It gives every pasta dish its characteristic touch and is an integral part of Italian cuisine. When it comes to spaghetti, you can choose your favorite type or dare to make the pasta yourself – it will make a big difference in terms of taste.
Quick recipe: 3-ingredient pasta from Jamie Oliver
The ingredients for 1 serving:
- 100g spaghetti
- 1 organic lemon
- 40g Parmesan
from stock: cold-pressed olive oil, salt
The preparation:
- Cook the spaghetti in boiling salted water until al dente.
- Meanwhile, wash the lemon with hot water and rub dry. Grate the lemon zest into a bowl, making sure to only use the yellow part of the peel – the white part is very bitter. Then squeeze the lemon and add the juice and parmesan to the bowl and mix well.
- Now add double the amount of olive oil so that the ratio of lemon juice to olive oil is about 1:2.
- Add the cooked pasta, dripping wet, to the lemon-olive oil sauce and stir. Serve topped with some fresh Parmesan.
Kitchen tip: The pasta cooking water contains valuable starch, which gives sauces a great binding effect. Simply add a splash of the pasta water to the sauce or use the dripping wet noodles directly.