John Myers
Ingredients for 2 servings:
- 250 g pasta (Linguini No. 7)
- 3 garlic cloves
- 1 chili pepper(s)
- 1 piece(s) ginger root, approx. walnut-sized
- 1 handful of basil leaves
- 1 handful of black pitted olives
- ½ lemon(s), the juice
- 1 tbsp Parmesan, grated
- 1 some olive oil
- 1 pointed pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
spicy and fresh, simple and quick
Bring a large pot of well-salted water to a boil and add the pasta. Peel the garlic cloves and slice very thinly. Chop the chili peppers, including the seeds; depending on how spicy you want them, you may not need all of them. The heat is essential to this dish, though. Heat the olive oil in a pan and toss the garlic and chili in it; don’t let it burn! Remove the seeds from the bell pepper and cut it into very small cubes (3-4 mm), then add it to the pan. Finely dice the ginger and add it to the other ingredients. The pasta should be ready by now. Drain. Now add the washed and torn basil leaves, the olives, and the lemon juice, and toss briefly. No other seasonings are needed. If you can taste all the ingredients while eating and none overpowers the others, then you’ve done everything right. Add the spaghetti to the pan, mix well, and plate up. Sprinkle with fresh Parmesan cheese and serve. A quick and delicious meal that is also suitable for lunch.
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