| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 522 | 28g | 6g | 59g |
| sugars | fibre | protein | salt |
| 5g | 6g | 14g | 0.8g |
Why I Love Italian Spaghetti with Lemon and Fresh Chili
As a true lover of all things culinary, I find few things as comforting and refreshing as a simple, well-made Italian recipe. Today, I bring to you one of my favourite dishes, Spaghetti with Lemon and Fresh Chili, a perfect balance of flavors that embody both the comfort of Italian cuisine and the vibrant energy of my home, New York City.
A Tribute to Italy
This recipe always takes me back to the bustling streets of Little Italy, where the smell of fresh marinara and baked bread envelopes the sense. The Spaghetti with Lemon and Fresh Chili is a zestier, more vibrant take on the classic spaghetti aglio e olio. The lemon and chili peppers give this dish the kick it needs to stand out, while still catering to those who enjoy a more traditional plate of spaghetti. Being a fan of chefs like Gino D’Acampo, I’ve always admired how they experiment within the boundaries of traditional Italian cooking. In a similar style, this recipe is my attempt to reinvent a classic.
Fresh and Full of Flavor
What I really love about this dish is that it’s as lively as the city I call home. Just like New York, with its vibrant blend of cultures, the Spaghetti with Lemon and Fresh Chili combines seemingly simple ingredients to create something much greater than the sum of its parts. The sparks of heat from the chili, combined with the sharp, citrus scent of the zesty lemons pay homage to the vivacious spirit of NYC.
This pasta dish is perfectly complemented by a fresh, crisp salad, perhaps a traditional Insalata Caprese or a refreshing arugula and Parmesan salad. And of course, a glass of white wine to cut through the spice and citrus makes for a wonderful finish.
So folks, while it might not have the heartiness of a lasagna or the sophistication of risotto, the Spaghetti with Lemon and Fresh Chili holds a special place in my heart. It’s a tribute to my city and its melting pot of flavors, and also a testament to the simple joys good food and cooking can bring. Give it a try; I’m sure the vibrant flavors will make a regular appearance in your kitchen just like they do in mine.
What You’ll Need
- 1 pound of spaghetti
- 3 lemons, zested and juiced
- 1/2 cup of extra virgin olive oil
- 6 cloves of garlic, thinly sliced
- 1-2 fresh red chili peppers, finely chopped
- 1 cup of freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
Method
Step One
Begin with boiling a large pot of water. Once the water is boiling, add a generous amount of salt and add the spaghetti. Cook until al dente, following the package instructions.
Step Two
While the spaghetti is cooking, prepare the lemon and chili sauce. In a large bowl, zest the lemons, and squeeze their juice into the same bowl. Add in the finely chopped chili peppers, to your heat preference.
Step Three
In a large frying pan, heat the olive oil over medium heat. Add the thinly sliced garlic to the pan and sauté until fragrant, but be careful not to burn.
Step Four
Pour the sautéed garlic, along with the oil, over the lemon and chili pepper mixture. Stir until well combined to create the sauce.
Step Five
Once the spaghetti is cooked, reserve about 1 cup of the pasta water and drain the rest. Mix the spaghetti into the bowl with the lemon and chili sauce. If the pasta seems too dry, gradually add the reserved pasta water until it reaches your preferred consistency.
Step Six
Season the spaghetti with salt and pepper to taste. Follow this by sprinkling in the freshly grated Parmesan cheese and mix until beautifully combined.
Step Seven
Finally, serve your spaghetti with a garnish of fresh basil leaves. Enjoy your Spaghetti with Lemon and Fresh Chili while hot.
