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Tagliatelle Aglio e Olio | With Lemon Gremolata
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20 min
Quick
Knuspr-Küche
Aromatische Tagliatelle aglio e olio in unter 20 Minuten: Feine Eiernudeln in cremig emulgiertem Knoblauch-Olivenöl, verfeinert mit knusprig-frischer Zitronen-Petersilien-Gremolata und geriebenem Parmesan.
Ingredients
Preparation method
Preparation & Gremolata
Bring a large pot of generously salted water to a boil for the tagliatelle.
For the lemon gremolata, finely chop the flat-leaf parsley. Wash the organic lemon under hot water, rub dry, and finely grate the zest. Mix the parsley and lemon zest in a small bowl.
Peel the garlic cloves and slice them wafer-thin. Deseed the red chili pepper and finely dice it.
Chef's tip
The key to a perfect emulsion in Aglio e Olio is the starchy pasta water: as you toss it, it binds with the flavored olive oil to create a velvety sauce.
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