...when grandchildren (and their friends) would suddenly appear on a summer's day, Grandmother had a number of sauces that could be prepared quickly without increasing the heat in the kitchen. Here's one: Lemon pasta...

What you need:

a) 500 gr. linguine (cooked)
b) 2/3 cup EVOO
c) 2/3 cup grated parmesan
d) 1/2 cup fresh lemon juice (about 3 lemons or use local limes)
e) 1-2 tablespoons lemon zest
f) 1/2 cup chopped basil leaves (I've used local varieties like holy basil)
g) 1 clove minced garlic
h) 1 non-killer small chili (chopped)
g) salt and freshly ground pepper to taste
h) one cup reserved pasta water

What you do:

1) Cook the pasta according to package instructions, but it should be al dente. While its cooking, mix and blend the oil, parmesan, garlic, chili and lemon juice in a large bowl. Toss the pasta with the lemon sauce and the reserved pasta water, 1/4 cup at a time as needed to moisten, season with salt and pepper. Garnish with lemon zest and chopped basil. Serve immediately. (I've added a chopped anchovy and a tablespoon of capers on occasion: wonderful).