Spaghetti Aglio E Olio, Tomato Gremolada

Spaghetti Aglio E Olio, Tomato Gremolada

Yield: 4 People
Prep Time: 15 Minutes
Cook Time: 20 Minutes


300 grams Bag dried Spaghetti
2 tbsp Olive Oil

Aglio E Olio:
1/2 cup Chopped Parsley
1/4 cup Parmesan - finally grated
4 Garlic Cloves , thinly slice
1/2 onion, cut small dice
1 tsp Chilli Flakes
3 tbsp Unsalted Butter
3 tbsp Vegetable Oil

Tomato Gremolada:
2 Roma Tomatoes, cut into quarters, remove seeds, small dice
1/4 cup Parsley, roughly chopped
1/4 cup Basil, roughly chopped
2 tsp Apple Cider Vinegar
2 Cloves Garlic, minced
3 tbsp Olive oil
salt and pepper

Bring a large pot of salted water to boil over high heat. Place spaghetti in the water and cook for 9-10 minutes or until the pasta is al dente. When finished strain in the sink over a strainer. Coat spaghetti with 2 tbsp of olive oil and toss so all noodles are coated.
In a small bowl add tomato, parsley, basil, garlic, olive oil, apple vinegar, salt and pepper. Mix with a fork and let sit for 10 minutes at room temperature. Garnish spaghetti with gremolada.
In a large pan over medium heat, add vegetable oil and butter. When pan was hot add garlic and white onion. Cook for 8 minutes or until onions were translucent. Add chili flakes and reduce heat to low. Add noodles to pan as needed. Toss noodles into pan, add parmesan, season with salt, pepper and mix very well.
In a bowl twist a fork in the pan to gather a bunch of spaghetti. Place the bunch in neatly in the bowl. Add the toppings missed in the pan, garnish with the tomato gremolada.