Lemon & Chilli Spaghetti with Garlic Pangrattato: A simple summer recipe bursting with flavour.
Looking for a light and easy summer recipe that’s full of flavour but doesn’t weigh you down? This Lemon & Chilli Spaghetti with Garlic Pangrattato is the answer. It’s bright, zesty, and delivers just the right amount of heat, making it ideal for al fresco lunches, quick midweek dinners, or laid-back summer evenings when only pasta will do.
This isn’t just any bowl of spaghetti. Every ingredient in this dish is chosen for quality, flavour, and simplicity. There’s no need for heavy sauces or complicated techniques, just great ingredients doing what they do best.
Ingredients You Can Taste the Quality In:
- Pastificio Liguori Spaghetti Quadrati: A premium Italian pasta made using ancient bronze dies for a rustic texture that holds onto sauce beautifully. The square shape gives a satisfying bite and adds that restaurant-quality feel.
- Hillfarm Cold Pressed Rapeseed Oil: Grown and pressed in Suffolk, this golden oil brings a subtle nuttiness and high smoke point, perfect for both the garlicky pangrattato and the chilli-infused sauce. It’s our go-to British alternative to olive oil and ideal for summer recipes.
- Maldon Garlic Salt: A blend of flaky sea salt and fragrant garlic that takes the flavour up a notch. It seasons both the crispy pangrattato and the pasta sauce without overpowering.
- Dried Chilli Flakes: Just a pinch brings warmth and balance, letting the lemon shine through.
- Panko Breadcrumbs: For that satisfying crunch, toasted until golden.
- Fresh Lemon Zest: Brings a burst of sunshine to the dish.
- Optional: Chopped Parsley & Grated Cheese for freshness and extra indulgence.
Method:
- Boil your spaghetti in salted water until al dente. Before draining, scoop out a cup of the starchy pasta water.
- Make your pangrattato: In a dry frying pan, toast a handful of panko breadcrumbs in a generous drizzle of Hillfarm Cold Pressed Rapeseed Oil with a pinch of Maldon Garlic Salt. Stir until golden, then set aside.
- Build the sauce: In a large sauté pan, gently heat more Hillfarm oil with a pinch of dried chilli flakes and another sprinkle of Maldon Garlic Salt. Add the zest of a fresh lemon and stir in a splash of pasta water to bring it all together into a glossy emulsion.
- Toss in the drained spaghetti and mix thoroughly so every strand is coated.
- Top with your crispy garlic pangrattato, and finish with parsley or cheese if you like.
Why this is one of the Best Summer Recipes:
This pasta is all about contrast, silky spaghetti, zesty lemon, a hint of chilli warmth, and crunchy garlicky breadcrumbs. It’s everything you want from a summer dinner recipe: quick, fresh, and effortlessly delicious. Serve it up outdoors with a crisp glass of white wine or a cold sparkling drink and enjoy a taste of sunshine in every bite.
Can I make this recipe vegetarian or vegan?
Absolutely. This dish is naturally vegetarian, and you can make it vegan by skipping the cheese or using a vegan alternative.
What does pangrattato mean?
Pangrattato is a traditional Italian breadcrumb topping often used as a crunchy garnish. It's sometimes called ‘poor man’s parmesan’, but here, it’s anything but basic!
How long does it take to make?
From pan to plate in around 20 minutes, making it perfect for busy evenings or fuss-free entertaining.
Whether you're cooking for one or serving a crowd, this lemon & chilli spaghetti is the kind of easy, flavour-packed summer recipe you'll come back to again and again. Save it, share it, and try it with your own twist. And don’t forget, you can stock up on all your ingredients here at i4C. Happy cooking!