Arrabbiata sauce
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Gremolata
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 30g flat-leaf parsleyleaves and stalks
- 2 garlic clovespeeled
- 2 unwaxed lemonszested and ½ lemon, juiced
- 1 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal32
- fat3g
- saturates0.4g
- carbs0.5g
- sugars0.2g
- fibre1g
- protein0.4g
- salt0.01g
Method
step 1
Finely chop the parsley, grate the garlic finely, then mix together with the lemon zest and juice in a small bowl. Stir in the oil. This will feel like quite a dry mixture compared to a pesto or a dressing, but more oil can be added if you prefer a looser consistency. To serve, sprinkle the gremolata over cooked meat or vegetables.