This was inspired by a recipe by Jesse Szewcyk at Bon Appétit. The exact recipe was locked behind a subscription, so I reverse engineered it from a video.
Basically you cook down the tomatoes with olive oil and garlic until the break apart and form a sauce.
The gremo is toasted pistachio (I added pine nuts because i didn’t have very many pistachios) olive oil, lemon zest, parsley, basil.
Bring the pasta to the sauce, finish with Parmesan, and then garnish with the gremolata.
Really good dish. I added a bit too much chilli flake for my own taste; but I reckon some people would have loved it.
by agmanning
2 Comments
That sounds and looks delightful
Looks great. I do a similar sauce but saute the garlic in the olive oil at the begginning to get all that flavor infused into the oil. The gremolada looks great. Have you tried adding some panko to it for a little more texture?