Lemon and Basil Tagliatelle

Boil the pasta in salted water according to package instructions until al dente. Reserve some of the pasta cooking water.

In a large pan, heat the olive oil over medium heat. Add the finely chopped garlic and chili pepper and sauté gently until fragrant, but without browning too much.

Finely grate the lemon zest and squeeze the juice. Add the lemon juice to the pan along with about 3 tablespoons of the pasta cooking water. Add the drained pasta and mix well with the lemon zest.