The lemon and chili spaghetti is a tasty and very easy first course to prepare. Just start cooking the pasta, in this case, I chose spaghetti, but you can choose the shape you prefer, and meanwhile, prepare the dressing based on extra virgin olive oil, dried chili, lemon juice, and freshly chopped parsley. Perfect to enjoy at any time. Try the other first courses, all delicious!!!

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 5 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Ingredients

11.3 oz spaghetti
2 lemons
to taste parsley
to taste dried red chili
to taste extra virgin olive oil
to taste fine salt
to taste black pepper

Tools

Kitchen Scale
Knife
Cutting Board
Citrus Juicer
Pot
Pan
Wooden Spoon
Grater
Dish Towel

Steps

To prepare lemon and chili spaghetti…

In a pot, heat the water to cook the spaghetti. When it boils, add the spaghetti and cook it for the time indicated on the package.
While the pasta is cooking, wash the lemons, grate the zest separately, then cut them in half and squeeze the juice.
Also wash the parsley, dry it by patting it with a dish towel or paper towel, and chop it.
In a pan, pour the extra virgin olive oil, crumble the dried red chili, and heat it for a few minutes on low heat, being careful not to burn it.
Once the pasta is cooked, drain it well, keeping aside a little cooking water, and pour it into the pan.
Increase the heat and toss the spaghetti well with the oil, chili, lemon juice, and a little cooking water, allowing everything to evaporate for a few minutes. Salt and pepper.
Serve the lemon and chili spaghetti hot, adding freshly chopped parsley and grated lemon zest.