Approx. 4 tbs. extra virgin olive oil
1 lge. yellow onion, very thinly sliced
1 tsp. crushed red pepper flakes
Kosher salt
1 med/lge poblano pepper or 1 serrano or other chile pepper, seeded and finely diced
4 tbs. butter
1 med/lge. lemon
1 lb. lingine
1/2 cup chopped flat leaf parsley
1 lge. clove garlic, finely chopped
2 tsps. lemon zest, finely chopped
grated Pecorino Romano or Locatelli
Prep onion, chile pepper, garlic, parsley and lemon (save lemon to use the juice.
Prep the Gremolata-combine the parsley, leon zest and garlic in a bowl, set aside.
Bring a pot of well salted water to the boil.
Meanwhile heat the oil in a skillet over med. heat and the onion & red pepper flakes, season with a big pinch of salt, stir frequently until tender and lightly browned, add the chile and cook for 2 mins. Turn off the heat and add the butter and swirl until it melts add the juice from the lemon and another pinch of salt. keep warm.
Drain the pasta reserving some liquid in the pot and return to a low heat on stove, pour in the sauce and stir.
Place the pasta in bowls and top off with the Gremolata and grated cheese.
We had this last night, I used a good sized poblano, this dish took approx. 10 mins. to prep and it was exquisite. You taste each and every ingredient, it is refrehing and super for a summer meal. It also went well with Pinot Grigio. I can't wait to make it again
