Ingredients
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250g dry rotini
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1 tablespoon lemon zest
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¼ cup freshly squeezed lemon juice, about 2 lemons
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¼ cup extra virgin olive oil
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¼ teaspoon dry chilli flakes
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2 tablespoons capers
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2 tablespoons chopped fresh parsley
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½ cup freshly grated Parmesan cheese, plus more for serving
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Kosher salt
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Freshly ground pepper
Directions
- Add the noodles to the bottom of a pot and cover with 2-inches of cold water. Salt the water well and place a lid on the pot. Bring the water and noodles to a boil over medium-high heat then remove the lid, give the noodles a stir, and turn the heat down to maintain a simmer. Cook for 4 to 4 ½ minutes or until al dente. Reserve ½ cup of the pasta cooking water and drain the rest.
- Meanwhile, whip up the sauce by combining the lemon zest, lemon juice, extra virgin olive oil, chilli flakes, capers, parsley, and Parmesan cheese in a small bowl and season with a small pinch of salt and a good hit of black pepper.
- Return the pasta back to the cooking pot and stir the sauce through, making sure that each noodle is well coated. If needed, add a splash or two of the reserved cooking liquid to loosen the sauce up a bit and give the dish a bit more body.
- Serve the pasta topped with extra cheese and another grind of black pepper.
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