This classic Italian pasta dish packs plenty of flavor. The zesty combination of lemon, chili and basil brings out the earthy flavors of the linguine.
Did you know?
This dish was popularized in the 1970s by Italian food pioneer Marcella Hazan.
This classic Italian pasta dish packs plenty of flavor. The zesty combination of lemon, chili and basil brings out the earthy flavors of the linguine while providing a versatile meal that can be served for lunch, dinner or as a side. Set to impress your friends and family with this simple yet delicious dish.
Ingredients
- 400 grams dried linguine
- 3 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 cloves garlic, crushed
- 1 teaspoon of dried chili flakes
- 2 tablespoons of freshly chopped basil
- 3 tablespoons freshly squeezed lemon juice
- Sea salt to taste
Steps
- Bring a large pot of salted water to the boil and cook the linguine for 8-10 minutes. Drain and set aside
- Heat the olive oil in a frying pan over medium-high heat. Add the onion and fry until it is softened, then add the garlic and fry for 1 minute more. Add the chili flakes, basil and lemon juice and season with salt to taste. Reduce the heat to low and simmer for 5 minutes.
- Add the cooked linguine to the sauce and toss together. Cook for 1-2 minutes more, stirring well. Serve with a sprinkling of freshly chopped basil and an extra drizzle of olive oil.
Add some extra love
For a more substantial dish, add some cooked shrimp or diced pancetta to the sauce for an extra boost of flavor!
Recipe Remix:
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