Ajarn Forum - Living and Teaching In Thailand - View Single Post

tomcat · 15th August 2007, 18:41

I've been collecting recipes for 40 years now and have decided to post some of them (if this thread flies). All recipes have been tested in my humble kitchen area and are suitable for what is available in BKK (in terms of ingredients and kitchen tools). These recipes have come from a variety of sources, but all have been modified to suit my taste...so whose are they then? I'll give credit where it's due when I can.

TOMCAT'S LEMON PASTA (#1)

1 pound spaghetti (DiCecco is recommended)
2/3 cup olive oil (use extra-virgin, a variety is available...I use Bertolli, Colavita or Berio)
2/3 cup grated parmesan (do it yourself at home before the meal...grater needed)
1/2 cup fresh lemon juice (about 3 lemons)
1/2 cup chopped fresh basil leaves (I've tried Italian sweet basil and local basil...both good)
1 (or more) tablespoon grated lemon zest

Salt and freshly ground black pepper to taste

Directions:

Whisk (you can use a fork, but results with a whisk are better) the oil, lemon juice and parmesan in a large bowl to blend. Let it sit while you cook the pasta (follow directions on the packet for al dente). Before draining the pasta, ladle out a cupful of the pasta water. Drain the pasta. In a large bowl, toss the pasta with the lemon sauce, adding the pasta water a 1/4 cup at a time as needed to moisten.

Season with salt and pepper. Add chopped basil and grated lemon zest...toss again. Serve immediately.

Delicious, tangy, and perfect for BKK weather.

Enjoy!

The original recipe is from the Food Network, but it has been modified.

15th August 2007, 18:41	#1 (permalink)
tomcat tomcat is a perfectly content pussy, thank you Senior Member Join Date: Oct 2004 Posts: 6,316 vCash: 100 Rep Power: 919	Oh My Tomcat! I've been collecting recipes for 40 years now and have decided to post some of them (if this thread flies). All recipes have been tested in my humble kitchen area and are suitable for what is available in BKK (in terms of ingredients and kitchen tools). These recipes have come from a variety of sources, but all have been modified to suit my taste...so whose are they then? I'll give credit where it's due when I can. TOMCAT'S LEMON PASTA (#1) 1 pound spaghetti (DiCecco is recommended) 2/3 cup olive oil (use extra-virgin, a variety is available...I use Bertolli, Colavita or Berio) 2/3 cup grated parmesan (do it yourself at home before the meal...grater needed) 1/2 cup fresh lemon juice (about 3 lemons) 1/2 cup chopped fresh basil leaves (I've tried Italian sweet basil and local basil...both good) 1 (or more) tablespoon grated lemon zest Salt and freshly ground black pepper to taste Directions: Whisk (you can use a fork, but results with a whisk are better) the oil, lemon juice and parmesan in a large bowl to blend. Let it sit while you cook the pasta (follow directions on the packet for al dente). Before draining the pasta, ladle out a cupful of the pasta water. Drain the pasta. In a large bowl, toss the pasta with the lemon sauce, adding the pasta water a 1/4 cup at a time as needed to moisten. Season with salt and pepper. Add chopped basil and grated lemon zest...toss again. Serve immediately. Delicious, tangy, and perfect for BKK weather. Enjoy! The original recipe is from the Food Network, but it has been modified. __________________ Majestically enthroned amid the vulgar herd.... Last edited by tomcat; 16th August 2007 at 21:41.