Tomorrow, October 12th, is Christopher Columbus Day in the United States. We celebrate Columbus as the seafarer whose voyages across the Atlantic Ocean led to European colonization of the North American continent. Columbus is thought to have been born in Genoa, Italy in 1451. The four voyages Columbus made on behalf of Queen Isabella 1 of Castile initiated Spanish colonization in the New World and led to direct contact between Europeans and the Native American population. Today, Columbus is a noted figure undergoing much debate and discussion. The facts of his four voyages cannot be denied. Columbus did land in the modern day Bahamas on October 12th, 1492.

Columbus was a very determined individual. He was motivated to seek riches in order to honor the King and Queen of Spain. In addition to wealth and glory, Columbus also wanted to fulfill a religious quest and bring Christianity to the unknown parts of the world. Columbus ultimately did not realize either vast wealth or enjoy worldwide fame. Thankfully, Columbus did not give up his quest. If he had, we might not be living in this great land of opportunity.

This recipe specifically honors the region where Columbus is reported to have been born. Genoa, in the northwestern region of Liguria, is Italy’s principal seaport. Lemons give this pasta a wonderful fresh and zesty quality. It is simple, hearty and extremely economical. Honor Christopher Columbus and make a batch for your family and friends on the day we set aside to honor a truly intriguing and significant historical figure.

Spaghetti Al Limone

9 ounces, spaghetti

juice of 3 to 4 lemons, the freshest possible

optional: the zest (the grated, colored part of the peel) of some of those lemons

2/3 cup olive oil

1 1/4 cups, Parmesan cheese - freshly grated (Parmigiano-Reggiano if possible)

sea salt and freshly ground black pepper

2 handfuls fresh basil leaves – chopped

1. In a generous amount of boiling salted water, cook the spaghetti just until al dente, then drain it thoroughly and return it to the hot (empty) pan.

2. Meanwhile, beat the lemon juice with the olive oil, then stir in the Parmesan until the mixture is thick and creamy.

3. The Parmesan will melt into the mixture. Season, and add more lemon juice to taste.

4. Add the sauce to the hot, drained spaghetti and toss gently or shake the pan so that each strand is coated with the cheese.

5. Finally, stir in the chopped basil and, ideally, some grated lemon zest.

Recipe courtesy of Melinda Lee @ melindalee.com and adapted from:

Rogers, Ruth and Gray, Rose, Rogers Gray Italian Country Cook Book: The River Cafe (Hardcover). New York: Random House, 1996. 

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