Brown Butter Pomodoro with Olive Gremolata
Brown butter meets pomodoro sauce, topped with a salty, briny olive gremolata number. Perfect with any pasta, but I think it works especially well with tagliatelle.
Servings: 4 people
Ingredients
Olive gremolata
- Small bunch of flat leaf parsley finely chopped
- 10-12 large green olives roughly chopped
- ½ shallot finely diced
- 1 large garlic clove minced or grated
- 1 teaspoon lemon zest
- Several tablespoons of extra virgin olive oil
- Salt and pepper
Brown butter pomodoro
- 100 g unsalted butter
- 1 x 400g can of good quality whole peeled tomatoes
- Salt
- 320 g tagliatelle
Instructions
Olive gremolata
- To make the olive gremolata, combine the parsley, olives, lemon zest and garlic and drizzle in the olive oil – using enough to create a chunky but somewhat loose consistency.
- Season with salt and pepper to taste and set aside.
Brown butter pomodoro
- In a large sauté pan, melt the butter over medium heat until browned – it will melt, foam, and splutter – once it becomes golden brown and smells lovely and nutty, it’s ready.
- Tip in the canned tomatoes and mix well – season with salt and reduce the heat. Allow the sauce to simmer while you bring a pot of water to a rapid boil.
- Salt the water generously before cooking the pasta until al dente.
- Transfer the pasta directly to the sauce and toss to marry.
- Serve family style on a platter and adorn with the olive gremolata.
