Servings: servings
Equipment
Ingredients
- 1 medium red onion
- 4 garlic cloves
- Outer skin layer of one lemon, shaved into peels
- 4 tablespoons freshly squeezed lemon juice, about 1 1/2 lemons
- 1 pint cherry tomatoes
- 1/2 cup pitted green olives, 24 olives
- 2 teaspoons Aleppo pepper
- 1/4 teaspoon red pepper flakes
- Diamond Crystal kosher salt
- 1/2 cup extra-virgin olive oil
- 8 ounces dried pasta shape of choice
- 1 cup mixed tender herbs, such as parsley, dill, mint, basil
- 2 ounces manchego cheese, grated or roughly chopped
Instructions
- Thinly slice the red onion and add to a large bowl. Grate in the garlic cloves. Squeeze over the lemon juice and toss to combine. Set aside.
- Halve the cherry tomatoes and slice the olives. Add these and the lemon peels to a large sauté pan. Add the Aleppo pepper, red pepper flakes and half a teaspoon of salt. Pour in the olive oil.
- Place this pan over medium heat and let the oil come to a simmer. Swirl to combine and let this sizzle for 10-12 minutes or until the tomatoes start to collapse and the oil is a deep red.
- On a separate burner, bring 3 quarts of water to a boil. Salt it with two teaspoons of kosher salt and add the pasta. Boil for 7-8 minutes or until al dente. Drain and immediately rinse with cold water to chill it. Set aside.
- Pour the tomato mixture over the red onions and stir to combine. Add the pasta into this mixture and stir to coat all of the pasta. Add in the mixed herbs and manchego, reserving some of both for garnishing. Give a few more stirs before serving.
- Serve chilled with more herbs and cheese on top.