Save to your scrapbook
Nocellara olive gremolata spaghetti
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g wholewheat spaghetti
2 x 25g packs flat leaf parsley
100g Nocellara olives
Finely grated zest of 1 unwaxed lemon, juice of ½
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
4 tsp extra virgin olive oil
175g mixed colour, size and shape tomatoes, sliced
½ small red onion, sliced
1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, until al dente.
2. Meanwhile, finely chop the parsley, stalks and leaves. Crush the olives by pushing down on them with the flat side of a large knife. Discard the stones. Tip the parsley and olives into a mixing bowl, then add the finely grated zest from the lemon and just half of its juice, plus the garlic, chilli (to taste) and 3 tsp oil.
3. Drain the pasta, reserving a mugful of water. Return to the pan and add the olive mixture, tossing until well combined. Add a little cooking water to loosen, if needed. Season with just a pinch of salt – you won’t need a lot because the olives are already salty. Sprinkle with extra chilli, if liked. Drizzle the remaining oil and a little lemon juice over the tomatoes and red onion, and serve as a side salad with the pasta.
Cook’s tip These Sicilian olives have a mild, buttery flavour and firm texture, making them perfect in this recipe. However, you could try substituting them for other green olives if you have them.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in February 2020.