Lemon Tagliatelle | Quick Pasta with Parmesan & Basil

Cook the tagliatelle in plenty of salted water according to package instructions until al dente. Reserve some pasta water (approx. 3 tbsp) before draining.

Meanwhile, heat the olive oil in a pan over medium heat. Briefly sauté the finely chopped garlic and the chili pepper cut into rings until fragrant but not browned.

Finely grate the lemon zest and squeeze out the juice. Add the lemon juice and reserved pasta water to the pan. Add the cooked pasta and mix everything well with the lemon zest.