Ingredients:
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 lemons
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:
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.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.