Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
1/2 lb. Bona Furtuna Fusilli
1/2 shallot, chopped
6 garlic cloves, sliced
1 tsp. Sicilian chili pepper flakes
Juice of 1-2 lemons
1/2 cup Parmigiano Reggiano, grated
1/4 cup Italian parsley, finely chopped
Pasta water as needed
Directions:
Bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Meanwhile, add the olive oil to a large sauté pan and sauté the shallot over medium-low heat until soft and translucent, about 3-5 minutes.
Add the sliced garlic and sauté for a further 1-2 minutes until fragrant.
Stir in the chili pepper flakes along with the juice of 1 lemon. Let simmer for 1-2 minutes.
Strain the pasta and add it to the sauté pan with the spicy lemon sauce along with 1/2 cup of pasta water. Toss over medium heat.
Add more lemon juice to taste.
Remove from heat and stir in the Parmgiano and parsley. Add pasta water as needed, 1/4 cup at a time.
Plate and top with more Parmigiano, parsley and chili pepper flakes.
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