Spicy Caper Spaghetti

Ingredients

• 400 g spaghetti
• Salt
• 1 red chili pepper
• 2 Garlic cloves
• 1 Shallot
• 6 basil stems
• 1 Organic lemon
• 3 tbsp capers (jar)
• 2 tbsp Rapeseed oil
• 5 tbsp olive oil
• Pepper

Instructions

1. 1.

   Cook spaghetti according to package instructions in plenty of boiling salted water until al dente. Meanwhile, halve the chili pepper lengthwise, remove seeds, wash and finely chop.

2. 2.

   Peel garlic and shallot and dice very finely.

3. 3.

   Wash basil, shake dry, pluck leaves and cut into thin strips.

4. 4.

   Rinse lemon hot, pat dry, grate about 2 tsp of zest (use the rest elsewhere). Drain capers.

5. 5.

   Heat rapeseed and olive oil in a pan. Sauté garlic and shallot until translucent. Add chili and capers and cook briefly.

6. 6.

   Drain spaghetti in a colander, reserve 75 ml cooking water, then stir lemon zest into the chili‑oil mixture. Season with salt and pepper, combine with pasta and basil in a bowl, and serve.