Using infused oils instead of plain oil to flavor pasta is a great way to liven up a pasta dish. This dish is light healthy and easy to prepare. Once the infused oil is made it will keep indefinitely, and can be used in place of olive for many recipes including pasta, salad and sauce, for example marinara sauce. when it comes to infusing oils you can use your immagination, try any kind of herb, spice, fruit peel combination, for example; rosemary with apple peel and clove. Parsley with orange peel and fennel seeds. Cilantro, cumin seeds, caraway seeds, lime peel.
- Start by heating the oil in a saucepan on the stove top until the oil is very hot, but not yet smoking. Immediately remove the saucepan from the heat, add the lemon peel and thyme,-stand back! as the thyme will spit hot oil. Don’t worry when the lemon peel turns brown in the hot oil, this is normal and dosn’t detrimentally affect the taste. Cover the saucepan and leave to stand for about 1 hour, until cool. Strain the oil into a squeeze bottle. Do not keep in the refrigerater.
- Cook your pasta in plenty of boiling, salted water until aldente. Slice the grape tomatoes and the olives and set aside.
- Combine the hot pasta with the tomatoes, olves and some of the lemon-thyme oil, season with salt and pepper and a little butter and toss to combine.
- 1/2 lb angel hair or thin spaghetti
- 1 cup olive or canola oil
- the peel of 1 lemon
- 3-4 sprigs thyme
- grape or cherry tomatoes
- salt and freshly cracked black pepper
- butter or smart balance