Ingredients
6 total- 3 tbsp of olive oil
- 2 cloves of garlic, crushed or grated
- 1 large pinch of chilli flakes
- 250 g of dried pasta (we used garofalo cappellini angel hair pasta)
- 3 lemons, zested and juiced
- 100 g of parmesan cheese, grated (or vegetarian Italian hard cheese)
Method
5 stepsStep 1
Bring a large pan of water to the boil with a generous pinch of salt.
Step 2
Set a wide, shallow pan over a medium heat. Add the oil, then stir in the garlic and chilli flakes. Once you can smell the garlic cooking, add 2 ladles of the boiling salted water then add the pasta and stir.
Step 3
Keep the pasta moving and add one ladle of boiling salted water at a time until the pasta is almost cooked. This should take about 3 mins.
Step 4
Turn off the heat, stir through most of the lemon zest and all of the juice, then sprinkle with most of the cheese.
Step 5
Divide between serving plates, sprinkle with the remaining zest, cheese and a pinch of coarsely ground black pepper. Serve immediately.