Spagahetti al Succo de Limon

•    Spagahetti
•    4 tbsp olive oil
•    1 fresh squeezed lemon
•    Salt and Pepper
•    1 ~ 2 roma tomatoes

Boil the water and cook the spagahetti. While it is cooking slice the tomotoe in half. Spoon out the seeds and insides of the tomatoe so its just the inner linning and the skin. Slice the tomatoe skin side down. Thin strips. Abbout the widith of the pasta or a bit bigger. Salt and pepper the tomatoes after they are sliced.

Squeeze the lemon juice in a cup and remove the seeds if there are any

Once pasta is cooked, add the olive oil to the spagahetti. It should not pool at the bottom of the dish. Mix in the tomoates and top with the lemon juice.

I love this so much. Ironic since I hate raw tomatoes. The lemon and tomatoe with the pasta... the ease of making this... wonderful

For a light meal, a simple prep this is a go to. You can use other pasta noodles on this one as well

This is a modified version of the reipe from a book called Pasta Fresca