The Classic Italian Sauce That's Built From Only 3 Simple Ingredients

If you want to start a robust exchange of opinions on social media, ask a question about Italian or Italian-American food, then sit back and watch the fireworks. There is an undeniable appetite in the United States for tomato-based dishes, or pasta-forward comfort foods like mac 'n' cheese, which provide the Goldilocks combination of convenience and flavor. But an authentic taste of Italy is literally minutes away, and all you need to achieve it is lemon, minced garlic, and olive oil (or butter, if you prefer). They are the ingredients for the classic sauce that goes into pasta al limone, which people in the south of Italy, particularly the Amalfi coast, have been forking down for centuries.

The region is world-famous for its large, heavily perfumed lemons, and locals use them in everything, from employing the spongy pith in bread to using the juice and zest in a mouthwatering array of desserts. Such an abundant ingredient couldn't be limited to just baked goods, so of course it was married with pasta, reputedly as long ago as Roman times. All it takes is mixing the oil (or melted butter) in a pan with the garlic and a generous grate of lemon zest, followed by as little or much lemon juice as you like — the merest splash of pasta water is also an option to add body — and toss the pasta in (just make sure you don't rinse it first).

Pasta al limone is one of those recipes that is so simple it's almost ridiculous, but get it right and the results really will send your tastebuds to heaven. It works with any kind of pasta, but spaghetti or angel hair are arguably the best, as they're a little lighter to complement that bright, citrusy sauce. This process also allows you to focus on cooking the pasta to that al dente perfection, because the sauce is done so fast. Think of the hours needed to put a San Marzano-based sauce together, for instance. Here, you could conceivably make your own pasta from scratch and still have time to spare!

With so few ingredients here, quality is king. If you can get Sorrento lemons, that would be ideal, but a good quality, fresh lemon will be just as good. Smell them before you buy — if you get a lovely, lemony aroma, they're ripe. If you don't, leave them on the countertop for a day or two. When you're ready to start cooking, don't forget to roll them and push down a little before cutting to help release the lemon's juices and essential oils.

Purists may balk at this, but some home cooks play around with their pasta al limone recipe. Grated Parmesan or Pecorino romano are popular additions, while some throw in a little cream to crank up the richness. Consider tossing in a handful of herbs like fresh thyme or cooking anchovies in the butter to give the sauce more complexity. We still love the original, stripped-back version, either as a speedy weeknight plate of pasta or a romantic dinner for you and your other half.