Rigatoni with Meyer Lemon, Capers and Colatura di Alici
The best of your pantry and California citrus come together in this bright pasta recipe.
From the kitchen of Semolina Artisanal Pasta founder Leah Ferranzani, this citrus pasta recipe will brighten up even the dullest winter day. #CACitrusExperience
Ingredients
For the Pasta
1 pound Semolina Artisanal Pasta Rigatoni
Juice and zest of 1 Meyer lemon
2 tablespoons salt-packed capers, rinsed, drained and chopped
1 tablespoon Colatura di Alici or other high quality fish sauce, like Red Boat
Directions
For the Pasta
Bring a large pot of generously salted water to a boil. Cook Rigatoni until just shy of al dente. Drain, reserving pasta water for the sauce.
Add the pasta to a cold saute pan with a ladleful of pasta water, lemon juice and lemon zest. Cook over medium heat until the lemon juice and pasta water emulsify into a sauce. Add chopped capers and toss. Remove from heat and add parsley and the Colatura di Alici or fish sauce. Toss once more in the pan and adjust seasoning, adding more Colatura di Alici to taste.
