Ingredients
- 400 grams spaghetti
- 5 or 6 sprigs fresh flat-leaf parsley leaves removed and reserved
- 1 or 2 medium garlic cloves, to taste
- 1 or 2 small fresh red chili peppers, sliced in half and deseeded, or dried red chili pepper, to taste
- 8 tbsp olive oil, extra virgin
- 4 tbsp colatura di alici di Cetara
- Finely grated zest of ½ medium lemon
Instructions
- Bring a large pot of unsalted water to a boil. Add the pasta and cook until al dente.
- Meanwhile, finely chop the parsley leaves, garlic, and chili pepper together on a work surface. Put the chopped ingredients in a mixing bowl large enough to accomodate the pasta. Pour in the olive oil, colatura di alici, and a small ladleful of the pasta cooking water. Whisk until the ingredients are well incorporated.
- Drain the pasta. Add the pasta to the mixing bowl and toss well to combine the ingredients. Sprinkle in the lemon zest and toss everything together until the pasta is well coated with the sauce.
- Plate the pasta and spoon over any remaining sauce. Serve garnished with parsley, and/or a slice of lemon.
Notes
*If you don’t have fresh chili peppers available, you can substitute dried red chili peppers, with no problem at all. The results will still be delicious. And as all chili peppers, fresh and dried, vary in heat-levels, I suggest being conservative with your addition. Then you can add more, if necessary, to adjust the heat to your liking after tasting the finished dish. Happy cooking, everyone!