Pasta Gremolata

If you’re looking for a pasta dish that’s light, vibrant, and packed with fresh flavours, this Pasta Gremolata is a must-try. This zesty Italian herb sauce made with parsley, lemon, and garlic, takes centre stage in this recipe, turning simple tagliatelle into something truly special.

Pasta Gremolata is all about simplicity and freshness, bringing a bright, tangy flavour profile that perfectly complements the tender tagliatelle. The addition of pangrattato (crispy breadcrumbs) adds a delightful crunch, elevating this dish from ordinary to extraordinary.

This Pasta Gremolata is a perfect example of how a few simple, high-quality ingredients can come together to create something truly delicious. Whether you’re serving it for a quick weeknight meal or a weekend dinner with friends, it’s sure to impress.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Pasta Gremolata recipe:

For the Gremolata:

• 2 garlic cloves
• 50ml extra virgin olive oil
• 60g parsley
• 1 lemon

For the Pasta:

• 30ml extra virgin olive oil
• 2 shallots
• 150g dried tagliatelle

For the Topping:

• Try my Chilli Pangrattato recipe

What is Gremolata?

Gremolata is a classic Italian condiment made from fresh parsley, lemon zest, and garlic.

Traditionally used as a garnish for dishes like osso buco, gremolata adds a burst of vibrant, zesty flavour that instantly elevates any meal.

Its bright and fresh taste makes it a versatile topping for everything from roasted vegetables to pasta, serving as a counterpoint to richer dishes.

This simple yet powerful condiment is celebrated for its ability to enhance and brighten flavours.

The key to a successful gremolata lies in using the freshest ingredients available. The interplay between the aromatic garlic, the fragrant parsley, and the citrusy zing of lemon creates a balance that tantalises the taste buds.

Moreover, gremolata can easily be adapted with additional herbs or spices to suit personal preferences, making it a fantastic kitchen staple.

The Art of Pasta

When it comes to Italian cooking, the choice of pasta is paramount.

Different shapes and types of pasta lend themselves better to certain sauces and preparations.

In this Pasta Gremolata recipe, the flat ribbons of tagliatelle serve as the perfect vehicle for the herbaceous gremolata.

The surface area of tagliatelle allows it to hold onto the sauce, ensuring that each bite bursts with flavour.

Fresh pasta can be a delightful alternative to dried varieties, offering a slightly different texture that elevates the dish even further.

If you’re feeling adventurous, you can try making homemade tagliatelle for an authentic Italian experience.

Not only does it taste better, but the satisfaction of creating your own pasta is a joy in itself.

The key is to ensure the pasta is cooked al dente, which means firm to the bite, allowing it to maintain its structure and complement the delicate gremolata perfectly.

Exploring Variations

While this recipe beautifully showcases the classic gremolata, there are countless ways to play with the flavours.

For a twist, consider incorporating other fresh herbs such as basil or mint into the gremolata for a different aromatic profile.

You might also experiment with adding a hint of spice by including crushed red pepper flakes or finely chopped fresh chilli peppers to the pangrattato, adding a kick that contrasts wonderfully with the fresh herbs.

Vegetable lovers can enhance this dish by adding seasonal veggies such as asparagus, peas, or cherry tomatoes to the pasta.

Sauté these vegetables alongside the shallots to infuse their flavours into the base.

The combination of fresh herbs, pasta, and vegetables creates a colourful and nutritious meal that appeals to both the eyes and the palate.

The Crunch Factor

The addition of pangrattato is what sets this dish apart.

These crispy breadcrumbs are not just a garnish; they bring texture and depth to the dish.

Traditionally, pangrattato is made by frying breadcrumbs in olive oil until golden and crispy, often with the addition of garlic or herbs for extra flavour.

This simple preparation technique transforms everyday breadcrumbs into something truly special.

You can play with different types of bread for your pangrattato—sourdough or wholemeal can offer unique textures and flavours.

For an additional layer of taste, consider adding grated cheese, such as Parmesan or Pecorino, to the breadcrumbs as they cook.

The combination of the crunchy topping with the soft pasta and fresh gremolata creates a satisfying contrast that will have everyone reaching for seconds.

Serving Suggestions

Pasta Gremolata can be a showstopper at dinner parties or a quick weeknight meal, but its versatility allows for various serving options.

Pair it with a crisp salad dressed in a simple vinaigrette to balance the richness of the olive oil in the dish.

A side of roasted or grilled vegetables can also complement the fresh flavours beautifully, creating a wholesome, balanced meal.

For a more indulgent experience, serve the pasta with a glass of dry white wine.

A refreshing Pinot Grigio or a light Sauvignon Blanc would pair excellently, enhancing the lemony notes in the gremolata while cutting through the richness of the olive oil.

And don’t forget about dessert! A light fruit sorbet or panna cotta can provide a sweet conclusion to your meal, ensuring a delightful dining experience.

How to Make This Recipe

Step 1: Sauté the Shallots

Start by heating 30ml of extra virgin olive oil in a cast iron or heavy-based pan over medium heat.

Finely chop the shallots and add them to the pan. Sauté the shallots gently until they turn translucent, which will take about 3-5 minutes.

This step forms the flavour base for the pasta, with the shallots adding a subtle sweetness to the dish.

Make sure to stir the shallots occasionally to prevent them from browning too quickly. You want them soft and tender, not caramelised.

Step 2: Cook the Tagliatelle

Once the shallots are soft and fragrant, add the dried tagliatelle directly to the pan along with 500ml of water.

Cover the pan with a lid and let the pasta cook, absorbing the water as it softens. This method allows the pasta to take on the flavour of the shallots, creating a more cohesive dish.

Stir the pasta occasionally to ensure even cooking and prevent it from sticking to the bottom of the pan.

Step 3: Prepare the Gremolata

While the pasta is cooking, it’s time to prepare the gremolata.

In a food processor, combine the garlic cloves, extra virgin olive oil, parsley, and the zest and juice of one lemon. Blitz until finely chopped and well combined.

If you don’t have a food processor, you can also finely chop the ingredients by hand on a chopping board. The gremolata should be a coarse paste, bursting with fresh flavours.

For an extra punch of flavour, you can add a pinch of salt and a small handful of toasted nuts like almonds or pine nuts to the gremolata mixture.

Step 4: Combine and Serve

Once the tagliatelle is cooked and most of the water has been absorbed, remove the lid and stir in the gremolata.

Mix thoroughly to ensure the pasta is evenly coated with the herbaceous sauce.

The heat from the pasta will help the gremolata release its aromatic oils, creating a dish that’s fresh, light, and incredibly satisfying.

For an extra layer of flavour, drizzle a bit more olive oil over the pasta just before serving.

Step 5: Finish with Pangrattato

To add a delicious crunch, top the pasta with a generous sprinkle of pangrattato (crispy breadcrumbs).

This final touch not only adds texture but also enhances the overall flavour of the dish. If you haven’t made pangrattato before, check out my recipe here.

Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! While tagliatelle works wonderfully in this recipe, you can substitute it with other long pasta like fettuccine, linguine, or even spaghetti.

The key is to choose a pasta that will hold up well with the fresh, vibrant gremolata.

Each pasta shape has its unique texture, which can influence how the sauce adheres and interacts with the dish, making it a fun experiment to find your favourite combination.

How long will the gremolata last?

Gremolata is best used fresh, as the flavours are most vibrant shortly after preparation.

However, you can store it in an airtight container in the refrigerator for a few days.

If you’re planning to store it, consider adding the lemon juice just before serving to keep the parsley from wilting too much.

This approach helps maintain the gremolata’s bright colour and lively flavour, ensuring you enjoy its benefits for a little longer.

Is this dish suitable for meal prep?

Yes, this pasta dish can be prepped in advance.

However, to maintain the best texture and flavour, store the gremolata separately and mix it with the pasta just before serving.

The pangrattato should also be added at the last minute to keep it crisp.

And that’s it for this Pasta Gremolata recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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