Prep time 10min
Cooking time 15min
Skill Easy
Serves 4
Ingredients
350g dried spaghetti
2 NZ lemons, thinly sliced into rounds (seeds removed)
3 Tbsp olive oil, plus extra to drizzle
1 clove garlic, crushed
1×400g tin cannellini beans, drained and rinsed
Pinch chilli flakes (or to taste)
Flaky sea salt, to taste
Cracked black pepper, to taste
Small bunch fresh parsley or basil, chopped
Method
Bring a large pot of salted water to the boil and cook the spaghetti until just al dente (about 9-10 minutes). It’s important not to overcook the pasta — if it turns soft, you lose the bite that makes the pasta work. Reserve 1 cup of the cooking water before draining.
Meanwhile, heat 3 tablespoons of olive oil in a large frying pan over medium heat. Add the lemon slices in a single layer and fry for 2-3 minutes per side until golden and caramelised.
Stir in the garlic and chilli flakes, cooking for 1 minute until fragrant.
Add the cannellini beans, lightly mash a few of them with the back of the spoon. This will create it to become a little creamier. Season with salt and pepper, and toss gently.
Add the drained spaghetti to the pan with a splash of the reserved cooking water. Toss well, adding more water as needed, until the pasta is coated in a silky lemony sauce.
Scatter with chopped parsley or basil and finish with an extra drizzle of olive oil.
Serve immediately.
