We first tried this pasta at our friend Daniela's house for lunch in Cassero, (Le Marche) and have been making it with our bounty of tomatoes ever since!
Tomato Lemon Pasta Sauce
Pasta di Danielaserves 8
1 cup (250 ml) of extra virgin olive oil
zest of 3-5 unwaxed lemons, depending on the size
1 kilo or 32 oz, passed tomatoes, the best fresh tomatoes you can find or canned
salt and chili flakes to taste
handful of aged pecorino (sheep's milk cheese) or parmesan freshly grated
A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out.
The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir. When all the oil is incorporated, season with salt and pepper. Allow the sauce to sit once more for a bit to allow the flavors to come together.
To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.