Name: Sriracha and lemon spaghetti
Total time: 20 min
Yield: Serves 2
Ingredients: 200g spaghetti; 3 tbsp extra-virgin olive oil plus extra for drizzling; 2 cloves garlic thinly sliced; 2 tbsp sriracha; 75g parmesan finely grated; a small handful flat-leaf parsley chopped; ½ lemon zested

A white bowl filled with spaghetti in a red sauce topped with parsley and parmesan cheese

200g spaghetti
3 tbsp extra-virgin olive oil
plus extra for drizzling
2 cloves garlic
thinly sliced
2 tbsp sriracha
75g parmesan
finely grated
a small handful flat-leaf parsley
chopped
½ lemon
zested

Method

step 1
Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions until al dente.
step 2
Heat the olive oil in a frying pan over a medium heat and gently cook the garlic for 2 minutes until fragrant but not browned. Use tongs to move the spaghetti into the frying pan, add in the sriracha, three-quarters of the parmesan, half the parsley and half the lemon zest, along with 3-4 tbsp of the pasta cooking water. Toss well to emulsify, adding a little extra cooking water if it needs loosening. Season, then divide between two shallow bowls.
step 3
Sprinkle over the remaining parmesan, lemon zest and parsley, and drizzle with extra-virgin olive oil to serve.