Recipe by HeatherFeather
Great side dish, light and lemony, with a slight bit of heat that gives it a punch. I saw this made on Everyday Italian and immediately gave it a try. This was a big hit with my family. Great with fish or chicken.
Top Review by Suzanne Valerie
I didn't have the chili flavoured olive oil so I made my own. This was fantastic! I served it with roasted chicken and ended up chunking my chicken and mixing it with the spaghetti. This is a keeper for sure. I am embarrassed to say we licked the plates!
- 8 -10 ounces angel hair pasta (reserving some of the cooking water) or 8 -10 ounces other pastas, cooked in heavily salted water (reserving some of the cooking water)
- 1⁄2 lemon
- 1⁄4 cup chili-flavored olive oil
- sea salt, freshly ground, to taste
- pepper, to taste, freshly ground
- 3 tablespoons parmigiano-reggiano cheese, freshly grated (to taste)
- 1 -2 cup fresh flat-leaf Italian parsley, chopped (reserve a bit for garnish)
- 1⁄4-1⁄2 teaspoon crushed hot red pepper flakes, to taste
Directions See How It's Made
- While your pasta is cooking, set out a large heatsafe serving dish and add chili oil and parsley.
- Zest the lemon directly over the bowl.
- Squueze juice of lemon into the mixture.
- Mix this together with a fork, then add your hot pasta.
- Add about 1/2-1 ladeful of the pasta cooking liquid to the bowl, toss to coat.
- Add the cheese,enough to make a nice layer over the top of the dish.
- Toss to coat.
- Season generously to taste with salt, pepper, and chili flakes (I use about 1/4-1/2 tsp of the chili flakes).
- Garnish with a bit of reserved parsley, and serve to accompany fish or chicken, with some additional cheese and chili flakes on the side to allow guests to add as they prefer.