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Spaghetti with heirloom tomatoes & gremolata

  • 0:10 Prep
  • 0:15 Cook
  • 6 Servings

Ingredients

  • 500g Coles Brand thin spaghetti
  • 1 cup flat-leaf parsley leaves, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 tablespoons finely grated lemon rind
  • 1 1/2 tablespoons baby capers, drained, rinsed, finely chopped
  • 3 tablespoons Coles Brand Australian extra virgin olive oil
  • 500g tomato medley, halved
  • 2 bunches baby broccoli, cut into 3cm pieces, blanched
  • Lemon wedges, to serve

Method

  • 1
    Bring a large pan of salted water to the boil. Cook spaghetti following packet directions. Drain and set aside.
  • 2
    Meanwhile, to make gremolata, combine parsley, garlic, lemon rind, and capers in a small bowl. Season.
  • 3
    Heat 1 tablespoon of the oil in a large non-stick frying over medium heat. Add tomatoes and broccoli and cook for 3 mins. Add spaghetti to pan and toss to combine. Remove from the heat, add gremolata to pan, and season to taste. Drizzle with the remaining 2 tablespoons oil, and toss to combine. Serve spaghetti with lemon wedges.

Source: taste.com.au

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