Pasta Al Limone

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25min

•

Easy

Bring the flavors of Capri into your home with this simple but elegant pasta Al Limone recipe. Perfect for a light, summer meal.

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Ingredients

What do you need?

Quantity: 4P

300 g Capellini
75 ml olive oil
4 to 5 garlic cloves, in fine slices
dried red chili flakes, to taste
1 Citroen: the sixth + the juice of 1 Citroen
1 to 2 hands of flat parsley, finely chopped
2 to 3 tbsp fresh ricotta
100 g freshly ground Parmesan cheese
pepper and sea salt

Preparation method

How do you make this?

Cook the pasta in a large pot with some sea salt. Make sure the pasta is al dente!

While the pasta is in the water, you can start the sauce.

Heat a pan with olive oil. Use quite a lot, because this is as good as the sauce. When the oil is heated well, add the slices of garlic and the chiliflakes.

Drain the pasta and keep some of the water aside.

Bake the garlic until golden brown and then add the lemon juice and about 4 to 5 tablespoons of pasta water.

Then add the poured - al dente pasta to the pan, mix under the sauce and add the flat parsley, ricotta and lemon zeste. Let it simmer.

Season extra with salt and pepper and possibly some extra olive oil. Finally, sprinkle with freshly ground Parmesan cheese.

Serve warm with a nice glass of wine!

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