Prep time: 5 mins
Cook time: 15 mins
Need a quick but tasty dinner? Try this pasta gremolata. As long as you have a baggie full of parsley (or any other herbs really) and some parmesan you can toss this together in a few minutes.
Gremolata is an Italian condiment used for topping or cooking and is very similar to pesto or chimichurri. It is sort of recipe that no cook will do the same, but is sure to be good no matter what. I like mine with a lot of citrus and umami packed anchovies to balance out the bitterness of the parsley.
You can toss any type of pasta in for this dish but I like Linguine or spaghetti. Serve with some roasted veggies to round out a dinner and don't be afraid to make some extra gremolata to spread on your toast the next morning.
- 1 bunch Parsley, (stems and all, minced finely)
- 2 anchovies, (minced)
- 3 cloves garlic, (minced)
- 1 lemon, (zested and juiced)
- ¼ cup olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon cracked pepper
- 1 teaspoon kosher salt, (plus more for pasta water)
- 8 oz pasta
- 1 cup grated parmesan, (plus more for topping)
- 1 tablespoon butter
- To start, bring a salted pot of water to boil and cook your chosen pasta according to the package directions, about 10 minutes.
- While the pasta is cooking, make the gremolata. Combine the parsley, anchovies, garlic, lemon zest and juice, olive oil, red pepper flakes, cracked pepper, and salt together in a large bowl and toss well.
- Once the pasta is cooked al dente, reserve ½ cup of pasta water and drain the pasta. Then, add the drained pasta, parmesan, butter, and reserved pasta water to the bowl with the gremolata and toss until the cheese and butter is melted and the pasta is well coated.
- Serve with some additional parmesan, salt, pepper and olive oil.