Spicy Lemon Pasta with Crispy Breadcrumbs
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
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1 pound Giadzy Caserecce
¼ cup plus 2 tablespoons Giadzy Coratina Extra-Virgin Olive Oil, divided
1 tablespoon Giadzy Calabrian Chili Paste
1 cup finely grated Parmigiano Reggiano
1 1/2 teaspoon kosher salt, divided
Zest from one large lemon
3 to 4 tablespoons lemon juice, from one large lemon
¾ cup breadcrumbs (or gluten-free breadcrumbs)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve about 1 cup of pasta water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Add the breadcrumbs and toast, stirring often, until golden brown and crisp, about 3 to 5 minutes. Mix in ½ teaspoon salt and set aside.
- In a large skillet, warm the remaining ¼ cup olive oil over medium-low heat. Stir in the Calabrian chili paste and cook for about 1 minute until fragrant.
- Add the drained pasta directly to the skillet along with the lemon zest, juice and remaining teaspoon of salt. Toss well, adding splashes of reserved pasta water to create a silky sauce that coats the pasta.
- Remove from heat and stir in the Parmigiano Reggiano. Taste and adjust seasoning with salt if needed.
- Serve the pasta topped generously with the toasted breadcrumbs and an extra drizzle of olive oil.
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