Preparation Steps
1
A day or so before you would like to use the sauce combine lemon zest and oil in a bowl, cover and allow to sit out.
2
The next day, strain out zest from oil and drizzle slowly into passed tomatoes as you constantly stir.
3
When all the oil is incorporated, season with salt and pepper.
4
Allow the sauce to sit once more for a bit to allow the flavors to come together.
5
To serve: Give the sauce a good stir as it will have surely separated and toss with hot thin pasta and a sprinkle of grated aged pecorino (sheep's milk cheese) or parmesan.