I was recently given a box of the most delicious pasta I’ve ever eaten. It was also probably the most expensive shop bought pasta I’ve ever had. Anyway, I could tell just from looking at the box (that’s right, no flimsy plastic packets for this Princely pasta) that I couldn’t smother this tagliatelle in sauce, no this pasta had to be allowed to bask in its own glory. Hence these simple accompaniments. They also let the pasta’s texture sing the loudest on this plate of perfection.
Of course, I will make this again with a normal, more affordable bag of pasta as these simple flavours just work so well together. Plus it’s quick and easy, which are 2 things I’m always attracted to in a bowl of pasta.
Simple LEmon, Chilli & Thyme Tagliatelle Recipe
Serves 3 (or 2 very hungry people)
- 250g tagliatelle
- 1 garlic clove, crushed
- 1 red chilli, finely chopped
- A few sprigs of fresh thyme, leaves stripped and very roughly chopped
- A glug of chicken stock (about 50ml)
- 1 lemon – I recommend the zest of the whole lemon and juice of half the lemon
- A good grating of pecorino cheese
- Salt and pepper to taste
- Cook your pasta according to the packet instructions.
- Meanwhile, heat a couple of tablespoons of olive oil in a pan and gently fry your garlic and chilli for a couple of minutes.
- Now stir in the thyme, lemon zest and the splash of chicken stock.
- Once your pasta is cooked to perfection, drain then stir through the garlic sauce. Squeeze over as much lemon as you fancy (I used the juice of half a lemon). Have a taste and add a little salt, but only if you think it needs it.
- Serve scattered with finely grated pecorino or parmesan, some extra thyme leaves and a good grinding of black pepper. A cool, crisp glass of white wine wouldn’t go amiss here either. Cheers!