Super garlicky Chili Lemon Spaghetti
The perfect summer pasta: prepared in the wink of an eye, light and fruity, with just the right amount of spicyness. And if you love garlic as much as I do, this will quickly become your new favorite pasta recipe.
Looks like Italy in a bowl ❤️♡💚
[:de]Zutaten[:en]Ingredients[:]
- 250 g spaghetti or other pasta of choice
- 2 Tbsp native olive oil
- 1 bulb of garlic
- 200 g cherry tomatoes, quartered
- 1/2 tsp garlic powder
- 1/2 tsp chilli flakes (or more, if you like it hotter)
- 2-3 lemons (depending how juicy they are)
- 1 handful of fresh basil leaves, chopped
- 1 tsp maple syrup (optional)
- pinch of salt & pepper
[:de]Anleitung[:en]Instructions[:]
-
Cook the pasta of your choice 'al dente', according to the package instructions. Then drain and put in a large pasta bowl.
-
While your pasta is cooking, peel your garlic cloves and finely dice them.
-
Heat the olive oil in a pan over low heat and allow the garlic to sauté for 1-2 minutes (make sure it does not turn brown). Add the cherry tomatoes and simmer for 5 more minutes. Season with pinches of salt, garlic powder and chilli flakes.
-
Now you squeeze your lemons and pour the juice into a bowl, followed by the chopped basil and the maple syrup. When the tomato-garlic mixture is ready, add it to the bowl. Stir and season with salt and pepper.
-
Pour the finished sauce over your pasta, mix everything together and enjoy. If you're feeling fancy, you can sprinkle it with nutritional yeast or some vegan nut parmesan.
[:de]Anmerkungen[:en]Notes[:]
• The pasta will easily become low fat by simply adding water (or vegetable broth) instead of oil to sauté.
• Leftovers can be eaten cold the next day. It tastes like a garlicky pasta salad then.
I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚