Pasta with Raw Tomato & Lemon Infused Olive Oil

3 steps · 45 min total

1. 01

   Infuse the Oil

   A day or so before you plan to make the sauce, combine the 250 ml extra virgin olive oil and the zest from 3 lemons in a bowl. Cover it and let it sit out at room temperature to infuse, allowing the oil to pick up the bright citrus notes.
2. 02

   Assemble the Sauce

   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. 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. Let the assembled sauce sit for a bit longer; this helps the flavors meld before serving. This sauce is best made at least an hour ahead, if you can, to let everything settle in.