Pasta with garlic, chili and lemon
2 servings
10 minutes
Pasta with garlic, chili, and lemon is a true embodiment of simplicity and sophistication in European cuisine. Its roots lie in the traditions of Mediterranean gastronomy, where minimalism in ingredients creates a richness of flavor. Spicy chili adds zest, garlic reveals its aroma, and lemon zest and juice refresh and balance the flavor palette. Mustard adds a light spicy note while parsley completes the composition with freshness. This dish is perfect for a light dinner or lunch, pairing well with white wine or refreshing lemonades. Pasta made with love not only satisfies but also provides gastronomic pleasure, awakening the senses and evoking a desire to immerse oneself again in the atmosphere of warm Italian evenings.
1
Send the pasta to boil in salted boiling water. Place a pan on medium heat and pour in a couple of tablespoons of olive oil.
- Paste: 200 g
- Salt: pinch
- Olive oil: 4 tablespoons
2
Add chopped garlic to the pan and sauté briefly while stirring.
- Garlic: 2 cloves
3
Chop the chili pepper and mix it with the garlic (to make it less spicy, you can remove the seeds or just use half of the pepper).
- Chili pepper: 1 piece
4
Grate the lemon zest into it, then add its juice.
- Lemon: 1 piece
5
Add a teaspoon of mustard. Chop the parsley and add half to the pan, season with pepper. Mix well.
- Mustard: 1 teaspoon
- Parsley: 1 bunch
- Ground black pepper: pinch
6
Drain the water from the pasta, but save a little.
7
Put the pasta in the pan, add a little water from it and mix. Water should be added in small amounts several times. The pasta should not be dry, but it shouldn't be submerged in water.
- Paste: 200 g
8
Place the pasta on plates, garnish with remaining greens, and drizzle with olive oil.
- Parsley: 1 bunch
- Olive oil: 4 tablespoons