studio pasta

  • 400g dried spaghetti
  • 1½ tablespoons extra virgin olive oil
  • 4 long red chillies, deseeded and shredded
  • ⅓ cup (65g) salted baby capers, rinsed
  • 2 tablespoons finely grated lemon rind
  • 3 cloves garlic, thinly sliced
  • 150g rocket (arugula), shredded
  • ⅓ cup (80ml) lemon juice
  • sea salt and cracked black pepper
  • finely grated parmesan, to serve 
  1. Cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat. 
  2. Add the chilli and capers and cook for 30 seconds or until crisp. Add the lemon rind and garlic and cook for a further minute or until golden.
  3. Add the pasta, rocket, lemon juice, salt and pepper and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve. Serves 6
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