Tagliatelle with Lemon and Basil

Boil the pasta in salted water according to package instructions until al dente. Reserve about 3 tablespoons of the pasta water before draining.

In a large pan, heat the olive oil over medium heat. Add the finely chopped garlic and chili pepper (without seeds, if you prefer less spicy) and sauté gently until fragrant, but without browning.

Finely grate the lemon zest and squeeze the juice. Add the lemon juice to the pan along with the 3 tablespoons of pasta water. Add the drained tagliatelle and mix well, incorporating the grated lemon zest.