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🍝 Spicy Spaghetti with Capers

513 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• salt
• 1 red chili pepper
• 2 garlic cloves
• 1 shallot
• 6 sprigs basil
• 1 organic lemon
• 3 tbsp capers (jar)
• 2 tbsp rapeseed oil
• 5 tbsp olive oil
• pepper

Instructions

1. 1. Cook the spaghetti in plenty of salted boiling water according to package instructions until al dente.
2. 2. Cut the chili pepper in half lengthwise and remove the seeds.
3. 3. Rinse the chili pepper and chop it finely.
4. 4. Peel the garlic and the shallot.
5. 5. Dice the garlic and shallot very finely.
6. 6. Wash the basil and shake it dry.
7. 7. Pluck the basil leaves from the stems.
8. 8. Cut the basil leaves into thin strips.
9. 9. Rinse the lemon under hot water and dry it thoroughly.
10. 10. Grate about 2 teaspoons of lemon zest finely.
11. 11. Drain the capers.
12. 12. Heat rapeseed oil and olive oil in a pan.
13. 13. Sauté the garlic and shallot in it until translucent.
14. 14. Add the chili and the capers.
15. 15. Sauté the chili and capers briefly.
16. 16. Drain the pasta in a sieve.
17. 17. Let the pasta drain well.
18. 18. Collect 75 milliliters of cooking water.
19. 19. Stir the collected cooking water and the lemon zest into the chili-oil mixture.
20. 20. Season the sauce with salt and pepper.
21. 21. Toss the spaghetti in a bowl with the sauce and the basil.
22. 22. Serve the dish.

Nutrition per serving

• kcal: 513
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 69 g