Pink Peppercorn Lemon Thyme Bucatini Aglio e Olio
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
Italian
Servings
2
Prep Time
10 minutes
Cook Time
20 minutes
Garlic kisses hot oil, pink peppercorn hums floral heat, and lemon thyme cuts through like a clean blade. This is aglio e olio with a passport—silky, bright, just enough bite to keep you going back for another fork. Simple pantry pasta, dressed like it knows exactly what it’s doing.
Author:Chef Ryan
Ingredients
- 200g dried pasta (spaghetti or bucatini)
- 3-4 cloves of garlic
- 1 tbsp Spiceology’s Pink Peppercorn Lemon Thyme seasoning
- Small handful of flatleaf parsley
- Olive oil, as needed
- Chili flakes, optional for a bit of heat
- Lemon zest
Directions
- Boil a large pot of salted water for your pasta.
- Slice your garlic thinly and chop your parsley very fine.
- Cook your pasta until al dente, as per the boxes instructions.
- While your pasta is cooking heat a couple of glugs of olive oil in a large pan to medium heat, add in your garlic and Pink Peppercorn Lemon Thyme and sauté for 2-3 mins. Add in your chili flakes if using at this point.
- Add your pasta right into the pan without staining off the pasta water. Give a quick mix to combine everything, then add in roughly 4 oz of pasta water to the hot pan and mix to combine everything again, sprinkle in your parsley
- Plate and finish with some lemon zest and some more olive oil for a super quick and flavour packed pasta.
Recipe Note
That starchy water + olive oil = emulsified gloss. Add it hot and toss aggressively.
