Spaghetti with chili, parsley and lemon
2 servings
30 minutes
Spaghetti with chili, parsley, and lemon is a vibrant dish of Italian cuisine that combines simplicity and rich flavor. It draws inspiration from traditional pastas of southern Italy, where fresh herbs, garlic, and hot peppers create an explosive taste. The thin strands of spaghetti absorb the aroma of garlic and sautéed chili, while parsley adds freshness. Lemon juice completes the harmony of the dish by bringing a light tang that balances the spiciness. This versatile recipe is suitable for both a light dinner and an impressive dish for guests. Parmesan cheese adds a creamy tenderness, while freshly ground pepper adds zest. The simplicity of preparation and availability of ingredients make this dish a true find for lovers of Italian cuisine.
1
Peel the garlic and slice it thinly. Wash the parsley and chop it finely. Squeeze juice from half a lemon. Grate the cheese on a fine grater.
- Garlic: 3 cloves
- Parsley: 50 g
- Lemon: 1 piece
- Grated Parmesan cheese: 20 g
2
Boil 1.5 liters of water in a tall pot. Generously salt it. Cook the spaghetti in salted boiling water for the time indicated on the package minus 3 minutes.
- Spaghetti: 120 g
3
Two minutes before the spaghetti is ready, heat olive oil in a large skillet, add chili pepper, and sauté for one minute. Then add garlic and sauté everything together for another minute.
- Olive oil: 20 ml
- Chili pepper: 3 pieces
- Garlic: 3 cloves
4
Drain the water from the spaghetti, leaving about 150 ml for the sauce. Place the spaghetti in a pan, mix well, and heat on medium for one minute.
5
Then add parsley and pasta water, continuing to stir for another minute.
- Parsley: 50 g
6
Pour in lemon juice, mix. After a minute, remove from heat, plate it, and sprinkle with black pepper and cheese.
- Lemon: 1 piece
- Freshly ground black pepper: to taste
- Grated Parmesan cheese: 20 g
