A Zesty Summer Favourite: Lemon & Chilli Spaghetti with Garlic Pangrattato

When it comes to summer cooking, we’re all for recipes that are simple, fresh, and full of flavour. This Lemon & Chilli Spaghetti with Garlic Pangrattato ticks every box. It’s light but satisfying, speedy to make, and brings together top-quality ingredients to create something truly delicious. Whether you’re rustling up a quick midweek dinner or planning an al fresco lunch in the garden, this one’s a winner.

And the best part? You only need a handful of store cupboard staples, plus a couple of standout ingredients that really make a difference.

Jump to the full recipe here.

Let’s Talk Ingredients:

This recipe might be simple, but that means the ingredients need to shine. Here’s what we’ve used and why they’re worth having in your kitchen:

Pastificio Liguori Spaghetti Quadrati

If you haven’t tried square-cut spaghetti before, prepare to be converted. Liguori’s Spaghetti Quadrati is made in Italy using traditional bronze dies, which give it that perfect rough surface for clinging onto sauce. It’s also slow-dried at low temperatures for better flavour and bite, perfect for recipes where the pasta itself is the star.

Hillfarm Cold Pressed Rapeseed Oil

This beautiful British oil has a light nuttiness and golden colour that works so well here. Hillfarm’s Cold Pressed Rapeseed Oil, grown and pressed in Suffolk, is high in omega-3 and vitamin E, and it has a high smoke point too, making it ideal for both toasting pangrattato and creating the lemon-chilli sauce. We love using British ingredients where we can, and this is one we always reach for in the summer.

Maldon Garlic Salt

This is garlic salt, but not as you know it. Maldon Garlic Sea Salt blends their iconic hand-harvested salt flakes with punchy garlic granules, giving depth and seasoning in one go. It’s brilliant for shortcuts that don’t sacrifice flavour. Here, it seasons both the pangrattato (crispy toasted breadcrumbs) and the base of the sauce.

Fox’s Spices Dried Chilli Flakes

They’re small, but they pack a punch. Just a pinch brings a background warmth that balances the freshness of the lemon without overpowering it. Adjust to your heat preference!

Centaur Japanese Style Panko Breadcrumbs

For extra crunch, panko is a must. Unlike regular breadcrumbs, panko crumbs are larger and lighter, meaning they toast up beautifully and stay crispy when scattered over your finished dish. Pangrattato, literally “grated bread” in Italian, is a game-changer for simple pasta dishes.

Fresh Lemon Zest

The lemon brings brightness, cutting through the oil and salt for a fresh, zingy finish. Zest works beautifully here, infusing the oil without adding any acidity.

Why We Love This as a Summer Dinner Recipe:

This is the kind of dish that feels like summer on a plate. It’s fast, it’s light, and it doesn’t require turning on the oven or making anything too heavy. Served outside with a chilled glass of wine or sparkling water, it’s exactly what we want to be eating right now.

It’s also a great vegetarian option, naturally dairy-free (unless you fancy adding a sprinkle of grated cheese), and endlessly adaptable. Add some seasonal greens, swap the herbs, or try it with a handful of capers or olives stirred through.

Try the Recipe:

Ready to give it a go? You can find the full recipe and method here:

Lemon & Chilli Spaghetti with Garlic Pangrattato: Full Recipe

Tag us on social media @i4cfood if you try it! We’d love to see your take on this summery spaghetti dish.