Ingredients

• 400 g Dried Spaghetti
• 6 Cloves Garlic, chopped
• 3 Bird's Eye Chilies, chopped
• 1 Lemon, juiced
• 3 Tbsp Chopped Parsley
• 1 cup Grape Tomatoes, halved
• 200 ml Extra Virgin Olive Oil
• Some Freshly Ground Black Pepper
• Sea Salt to taste

Directions

1. In a large pot with salted boiling water, cook the spaghetti according to the manufacturer instructions or until they are al dente.

2. Meanwhile, with a large saucepan on low heat, add the olive oil and cook the garlic until golden in color. Then add the chilies and cook for another minute.

3. Turn the heat on medium, toss in the tomatoes, parsley and stir briefly. Whisk in the lemon juice and season with sea salt and black pepper.

4. Drain the pasta and mix into the garlic oil and combine well. Serve immediately.

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