Pasta with Raw Tomato & Lemon Infused Olive Oil Recipe

The next day, strain the lemon zest from the oil, discarding the zest. Slowly drizzle the infused oil into the canned tomatoes, stirring constantly as you go. You'll want to keep stirring until all the oil is fully incorporated and the sauce looks emulsified, taking on a creamy, cohesive texture.

Season the sauce with salt and chili flakes to taste. If you have the time, let the assembled sauce sit for at least an hour before serving; this allows the flavors to meld and deepen.