Lemon pasta with sun-dried tomatoes

Author: Monica Ming

Recipe modified from Ina Garten's Lemon Capellini.

Ingredients:

• 2 lbs of thin spaghetti pasta or egg pasta (2 boxes of De Cecco or Barilla pasta)

• 2 large lemons

• 1/2 large onion

• 3 cloves of garlic

• 1.5 sticks of unsalted butter

• 1/2 jar of sun dried tomatoes in oil (8.5 oz)

• 1 bunch of basil

• Parmigiano Reggiano cheese (optional)

• Seared shrimp or salmon or chicken (optional)

Instructions:

1. In a large pot, cook pasta accordingly to instructions on box. Add a pinch of salt and drizzle olive oil. Strain pasta after 7-8 minutes depending on whether you have gas or electric stove. Drizzle a little olive oil on pasta to prevent pasta from sticking and carefully toss pasta around with tongs.

2. Zest lemon and squeeze lemon juice. Reserve for pasta.

3. Drain oil from sun-dried tomatoes. Using kitchen shears, carefully cut sun-dried tomatoes into small pieces. Mix in lemon zest into sun dried tomatoes. Do not add lemon juice yet.

4. In a wok, on high heat, toss in sliced onions and 3 sticks of butter. Once butter is golden brown, toss in garlic. Quickly lower heat once garlic is 75% cooked (light golden color) and toss in cooked pasta.

5. Quickly cook pasta in browned butter. Turn on low heat. Toss in sun-dried tomato lemon zest mixture. Coat pasta evenly.

6. Turn off heat and remove wok from stove. Slowly pour in lemon juice onto the pasta and make sure to toss the pasta occasionally.

This dish pairs well with chicken picatta or salmon with fraiche creme. I have a special reduction sauce I make for the salmon. Always drink with white wines. My favorite wines to pair with this dish is Vermentino and Pinot Grigio.