Boil the pasta in 3 liters salted water according to the instructions on the pack to make it al dente.

Meanwhile heat the olive oil in a large pan to medium high temperature.

Add the sliced garlic and the thinly chopped chili and cook for 2-3 minutes, while stirring often.

Put the capers and parsley. Stir and add the drained pasta.

Stir well, so that the pasta absorbs the aromas.

Remove from the hot plate, sprinkle with lemon zest and arrange into portions.

Before serving sprinkle with a little more parsley.