Lemon Tomato Pasta
Barely adapted from A Modern Way to Cook, by Anna Jones (2015). She describes this dish as a “complete revelation”, as it comes together quickly and only uses one pan. It also happens to taste amazing. Since there are just a few ingredients, use the best you can find (you already know where to get your olive oil)!
Servings Prep Time
4generous servings 10minutes
Cook Time
Servings Prep Time
4generous servings 10minutes
Cook Time
  • 400grams dry pastawe like penne or fusilli, but the original recipe calls for spaghetti or linguine. use your favourite!
  • 400grams cherry tomatoes
  • the zest of 2 large lemonsorganic, if possible
  • 100ml Frescolio Varietal EVOO
  • 2tsp fine-grain sea salt
  • 2large handfuls greensbaby kale or spinach
  • parmesan or asiago cheeseoptional, leave out for vegan option
  1. Fill a kettle with at least one liter of filtered water, and set to boil.
  2. Add the pasta to a large, shallow pan. Roughly chop the tomatoes and add them to the pan. Add the lemon zest, olive oil and sea salt.
  3. Once the water has boiled, add one liter of water to the pan, put a lid on the pan and bring everything to a boil.
  4. Once the pasta water has come to a boil, remove the lid and let simmer on high heat for 8 minutes. Use tongs to turn the pasta over every now and then, to make sure everything cooks evenly.
  5. After about 8 minutes, add the greens to the pasta and cook for another 2 minutes. Remove the pan from the heat once almost all of the water has evaporated.
  6. Divide the pasta into bowls, and top with freshly cracked black pepper, grated parmesan if you’re using it, and drizzle with Cayenne Agrumato EVOO if you want some extra heat. Share with your people, or BONUS! LEFTOVERS! This pasta keeps well, covered in the fridge for a few days.
Recipe Notes

This recipe uses our Varietal EVOO. You could use any of the following EVOO’s for a different taste: