Spaghetti Aglio e Olio

Ingredients

• 350 g whole wheat spaghetti
• 250 g Cherry Tomatoes
• 1 small red chili pepper
• 1 Organic lemon
• 1 bunch Basil
• 50 g parmesan (30% fat in the curd)
• 2 Garlic cloves
• 30 g pine nuts
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Cook spaghetti according to package instructions in plenty of boiling salted water for 8–10 minutes until al dente. Drain into a colander, let rest and reserve 150 ml of cooking water.

2. 2.

   Clean, wash and halve cherry tomatoes. Halve the chili pepper, deseed, wash and slice thinly into rings. Wash lemon, dry peel and finely grate zest. Wash basil, pluck leaves and roughly chop. Grate parmesan finely. Chop garlic cloves finely. Toast pine nuts in a dry pan over medium heat for 2–3 minutes until golden brown.

3. 3.

   Heat remaining olive oil in a large skillet. Briefly sauté garlic in the oil. Add chili and tomatoes and cook together for 2 minutes. Stir in spaghetti and reserved cooking water, season with salt, pepper and lemon zest.

4. 4.

   Plate spaghetti on bowls. Sprinkle with basil, parmesan and pine nuts.