Lemon and Ricotta Pasta

Method

1. Heat olive oil in a pan.
2. Add lemon zest and a little water to prevent burning.
3. Add chili pepper and sauté briefly.
4. Cook pasta in salted boiling water until al dente.
5. Reserve some pasta water, then drain the pasta.
6. Toss the pasta in the pan with the lemon oil mixture, adding a splash of pasta water to create a creamy sauce.
7. Remove from heat and stir in chopped parsley and basil.
8. Add a generous amount of grated ricotta salata and mix well.
9. Finish with more lemon zest and a final sprinkle of ricotta salata.