Pasta al Limone

source

Ingredients

• 2-3 tbsp olive oil
• 0.5 head garlic (sliced thick so it can be removed later)
• 0.25 fresh red chili (broken in half, seeds removed for less heat)
• 200 g pasta (tagliatelle or spaghetti)
• salt
• 100 ml pasta water
• salt
• 30 g butter
• 0.5 lemon
• small bunch fresh parsley (roughly chopped)
• 30 g parmesan (freshly grated, or use pecorino)
• 0.5 lemon
• parmesan

Cookware

• large pan
• large pot
• fine grater

Steps

A beautifully simple Amalfi Coast pasta by Gennaro Contaldo. Garlic, chili, lemon, butter, and parmesan

1. In a large pan warm olive oil over low heat. Add garlic and fresh red chili. Let the garlic sweat gently for 2-3 minutes

2. Meanwhile, cook pasta in a large pot of boiling salted water with salt according to package directions until just al dente. Reserve pasta water before draining.

3. Add the drained pasta to the pan with garlic and chili. Season with salt and add a splash of the reserved pasta water. Toss well. Add butter and stir until melted and the sauce turns creamy.

4. Squeeze in the juice of lemon. Add fresh parsley and parmesan. Toss everything together, adding a little more pasta water if needed to keep it silky and saucy.

5. Serve immediately on a warm plate. Zest lemon over the top using a fine grater and finish with a little more grated parmesan.