Pasta al limone is a simple lemon pasta recipe from Sicily. Just dress any long pasta with lemon. Then add some summer herbs and spices. And finish with Parmesan cheese. Pasta al limone captures the bold citrus flavours of Sicily in one simple dish. It’s one of the most iconic regional Sicilian food dishes for summer. And yes, it’s shockingly easy to love.
Which Pasta to Use?
Pasta al limone means lemon pasta. But you can any pasta shapes you want. Spaghetti al limone is the most common. But many Sicilians prefer taglioline al limone or linguine al limone. Some even use fetuccine al limonę for a richer texture.
Ultimately, which pasta you use is a personal choice, but in every version, the lemon is the star.
The History of Traditional Pasta al Limone
Lemon cultivation in Sicily goes back centuries. The Arabs introduced citrus to the island around the 9th century. Over time, lemons became central to Sicilian identity. They grew especially well along the coastline because the warm sea air and salty breezes intensified their flavour.
So it’s no surprise that you can find lemon in many dishes in Sicily. In fact, locals used lemon juice to dress salads, preserve seafood, and freshen desserts. Then at some point in the 19th or early 20th century, lemons found their way into pasta.
Pasta al Limone – A Sicilian Summer Staple
Sicilian summers get hot, and therefore locals avoid heavy sauces during the day. That’s where lemon pasta recipes come in. The acid in the lemon provides a citrus freshness. And the cheese and olive oil add richness. Then the herbs and cloves finish off the recipe.
And of course the ingredients are cheap and easy to find. You will find lemons, pasta, cheese, and olive oil in every Sicilian kitchen. And Sicilians just love cloves. That’s why this dish is a favourite for Sicilian families during the summer months.
Today, it’s one of the best-known Italian summer recipes. Tourists love it too. It’s light but delicious. And it will give you a taste of Sicily in just a few bites.
A Perfect Summer Pasta Recipe
Pasta al limone sums up everything great about regional Sicilian food. It’s seasonal, simple, and full of flavour. And best of all, you can make it in about 15 minutes. And whether you make linguine al limone, spaghetti al limone, or even fetuccine al limonę, you are getting a dish that connects you to centuries of Sicilian food tradition.
This summer, skip the heavy sauces. Try this lemon pasta recipe instead. Your taste buds will thank you.
Buon appetito! 🇮🇹
More Sicily Recipes
- Pasta alla Norma – Sicily’s most celebrated pasta dish – rigatoni with fried aubergine, tomato, basil and ricotta salata.
- Pollo all’Arancia – chicken braised in white wine and fresh orange juice. The Arab influence on Sicilian cooking in one dish.
- Pasta con Broccoli Arriminata – a distinctly Sicilian pasta with broccoli, anchovies, raisins and pine nuts.
Pasta al Limone (Sicilian Lemon Pasta)
Equipment
- Chef Knife
- large saucepan
- Grater
Ingredients
- 400 grams spaghetti
- 4 lemons (zest removed, and juiced)
- sea salt
- extra virgin olive oil
- 1 tbsp parsley (finely chopped)
- 1 tbsp mint (finely chopped)
- 8 cloves
Instructions
- Put a pan of water on the hob for the pasta and bring to the boil. Cook the pasta until al dente.
- Meanwhile, squeeze three lemons into a bowl and add a pinch of salt to the juice; grate the peel of the remaining lemon and cut it into slices.
- Transfer everything to a bowl, add the same amount of extra virgin olive oil, cloves, mint, parsley and beat vigorously.
- Drain the pasta and smother it with the lemon sauce, then serve.
