One Pan Anti-Inflammatory Spicy Lemon Paste Recipe

AAt this point, it seems like another viral TikTok recipe pops up every day. If you’re having a hard time making the recipes you save on the social media app before the trend has come and gone, you’re not alone. However, every once in a while, a new recipe comes along that is almost also easy to resist because, the truth is that you already have all the ingredients at hand, so why not give it a try?

Take cowboy caviar, for example. It’s a mix of beans and a bunch of veggies that tastes great no matter what combination you decide on. Plus, it’s packed with anti-inflammatory, high-protein, and gut-friendly ingredients, making it a no-brainer all-summer snack. But as the weather begins to cool down a bit and the signs of fall begin to make their presence known as the leaves begin to turn golden, it might be time for a soul-comforting dish like a big bowl of pasta. I am right?

So, in the latest iteration of famous TikTok recipes, we’ve seen lemon paste rise up the ranks on the social media leaderboard for recipes you really want to make. This easy tangy lemon paste recipe is made with some of the best anti-inflammatory and longevity-boosting ingredients we can’t live without, like lemon, olive oil, chili flakes, and garlic. The capture? Well, there really isn’t one, except this easy lemon squeeze recipe is made in one pan, and cleanup is pretty much non-existent. 10 points for TikTok!

Why this one pan tangy lemon pasta recipe should be your new main squeeze?

In a recent TikTok stitch video from @mammaculinaria, Claudia shares a public service announcement with some tweaks to TikTok’s number one minimalist guru Emily Mariko’s lemon paste recipe. Claudia says that there is nothing fundamentally wrong with Mariko’s recipe, but that some modifications can help make it even better. The trick? It’s all in the pan…literally.

@mammaculinaria #stitch mit @Emily Mariko hope you see this and try it ❤️#lemon#pasta#emilymariko#stitch#recipe#howto#learnontiktok#italianfood#amazing#foryou#viral#fup#fds#love ♬ Originalton – Mammaculinaria

To begin with, Claudia says that it is better to use a very thin type of pasta. She thinks of angel hair or capellini, which is what she wears in the video. The thinner the better; this will help cook the pasta evenly and quickly. Next, she grates and squeezes lemons to extract maximum flavor, as well as loads of immunity-boosting vitamin C. Then, in a large skillet, she heats a few tablespoons of heart-healthy olive oil, a little butter, a healthy pinch of red chili flakes, garlic, salt, and a few tablespoons of boiling salted water. prior to adding the paste.

Once the mixture begins to sizzle and the flavors begin to infuse the oil, Claudia adds the raw pasta directly to the pan. Instead of boiling the pasta first, she says she tastes better if you cook it in the pan with the rest of the ingredients, which helps infuse the pasta with lots of flavor and soak up the sauce. As the pasta cooks in the pan and the liquid evaporates, Claudia slowly adds a few more tablespoons of boiling salted water, one at a time, into the pan to help everything cook evenly. Once the paste is al dente (or cooked to be slightly firm when you bite), add lemon zest, basil, lemon basil, and lemon juice before stirring well.

The end product is a super refreshing tangy lemon pasta dish that’s so easy to make you can almost make it in your sleep. It’s packed with anti-inflammatory properties thanks to phenolic compounds found in olive oil, longevity-boosting capsaicin found in spices like red chili flakes, and loads of vitamins and minerals like vitamin B6 and magnesium found in garlic that help stimulate mood and brain function. So basically this recipe is a 10, but it will be the only way you’ll ever want to eat pasta again.

Anti-Inflammatory Spicy Lemon Paste Recipe in a Skillet

Makes 4 servings

1/4 cup olive oil
2 tablespoons unsalted butter
2 teaspoons red pepper flakes
2 cloves garlic, sliced
Salt to taste
17.6 ounces (500 grams) capellini pasta
3 lemons, grated and juiced (separated)
1/2 cup basil or lemon basil (for garnish)

1. In a medium saucepan over high heat, bring three cups of salted water to a boil.

2. Meanwhile, in a large skillet over medium heat, simmer olive oil, butter, chili flakes, garlic, and salt.

3. Once it simmers, add the pasta and a few tablespoons of hot salted water at a time. Cook pasta until al dente (about three minutes), adding ladles of hot water as needed.

4. Add lemon zest, juice and basil to skillet. Stir to combine.

Pasta, every day? Sign me up!

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