In Italy, salad dressing consists of the best extra virgin olive oil, balsamic vinegar, and salt. The oil is distributed through the greens first to coat the leaves, thus preventing them from wilting quickly. Then a little salt and vinegar are added.


  • Zest of 1 lemon
  • 1/3 cup Fresh squeezed lemon juice
  • 1/2 cup Napoleon Extra Virgin Fruttato Olive Oil
  • 3 large garlic cloves
  • 1/2 cup Napoleon Calamata Olives, pitted and sliced
  • 2 tablespoons fresh chopped thyme
  • 1 teaspoon + 2 tablespoons salt, fresh pepper
  • 6 quarts water
  • 1 pound spaghettini


Grate the lemon to remove the zest from it, using the small holes of a box grater. In a warmed serving bowl, combine the lemon zest, lemon juice, olive oil, garlic cloves, olives, thyme, the 1 teaspoon of salt, and pepper to taste. Press on the garlic with the back of a wooden spoon to release its juices, and remote it just before you add the cooked pasta to the sauce. To cook the pasta, bring the water to a boil in a large pot. Add the pasta, and 2 tablespoons salt. Stir frequently to prevent from sticking together. Spaghettini will cook in about 5 minutes. When done, drain immediately. Toss the hot pasta with the cold sauce. Serve piping hot.

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Submitted 6/13/05.
Source: The net
Submitted By: Lee.M Kaye
Spaghettini Al Limone Con Le Olive