Lemony Spaghetti Aglio e Olio

Nutrition · per serving

Steps

1. 1

   Chop the garlic, finely grate the lemon zest, chop the parsley, and juice the lemon. Bring a large pot of water to a boil.

   4 cloves, finely chopped Garlicfinely grated zest, juice of ½ lemon Organic lemon15 g, finely chopped Parsley
2. 2

   Season the boiling water generously with salt and cook the spaghetti until al dente, according to the package instructions. Reserve about 150 ml of the cooking water.

   200 g Spaghetti15 g for the cooking water Salt
3. 3

   Meanwhile, heat the olive oil in a large skillet over low to medium heat. Gently cook the garlic and chili flakes for 1 to 2 minutes, until the garlic is fragrant but not browned, as it will otherwise turn bitter.

   50 ml Olive oil4 cloves, finely chopped Garlic½ tsp Chili flakes
4. 4

   Add the drained spaghetti to the skillet and toss with about 100 ml of the cooking water. Toss vigorously for 1 to 2 minutes, until the oil emulsifies with the starch to form a glossy sauce.

   200 g Spaghetti
5. 5

   Fold in the lemon zest and juice, black pepper, and parsley. If needed, add more cooking water a tablespoon at a time. Season to taste and serve immediately.

   finely grated zest, juice of ½ lemon Organic lemon1½ tsp, freshly ground Black pepper15 g, finely chopped Parsley

Origin & History

Aglio e olio comes from the home cooking of southern Italy and is one of the country's best-known quick pasta dishes. This lemon and chili version combines the simple original principle with the bright, Mediterranean flavors of the coastal regions.