Pasta With Lemon, Capers and Anchovies
Recipe by Melissa Clark | Total time: 25 minutes Adding whole lemons slices to a classic midnight pasta brightens the dish, giving it a juicy tang to all the salty, savory flavors in the pan. The key is to blanch the slices in the pasta water first, which tames their bitterness, then to give them a quick sear in olive oil, which caramelizes their edges. Make sure the pan is very hot when you add the lemon pieces. Otherwise, it can be hard to get them brown enough to bring out their natural sweetness. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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