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Nocellara olive gremolata spaghetti

Nocellara olive gremolata spaghetti

These Sicilian olives have a mild, buttery flavour and firm texture, making them perfect in this recipe. However, you could try substituting them for other green olives if you have them.

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VeganVegetarianSource of fibre1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 150g wholewheat spaghetti
  • 2 25g packs flat leaf parsley
  • 100g Nocellara olives
  • 1 unwaxed lemon, zest, and juice of half
  • 1 clove/s garlic, crushed
  • 1 red chilli, deseeded and finely chopped
  • 4 tsp extra virgin olive oil
  • 175g mixed colour, size and shape tomatoes, sliced
  • ½ red onion, sliced

Method

  1. Bring a large pan of salted water to the boil. Add the spaghetti and cook for 8-10 minutes, until al dente.

  2. Meanwhile, finely chop the parsley, stalks and leaves. Crush the olives by pushing down on them with the flat side of a large knife. Discard the stones. Tip the parsley and olives into a mixing bowl, then add the finely grated zest from the lemon and just half of its juice, plus the garlic, chilli (to taste) and 3 tsp oil.

  3. Drain the pasta, reserving a mugful of water. Return to the pan and add the olive mixture, tossing until well combined. Add a little cooking water to loosen, if needed. Season with just a pinch of salt – you won’t need a lot because the olives are already salty. Sprinkle with extra chilli, if liked. Drizzle the remaining oil and a little lemon juice over the tomatoes and red onion, and serve as a side salad with the pasta.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,775kJ/ 425kcals

Fat

21g

Saturated Fat

3.4g

Carbohydrates

45g

Sugars

5.7g

Fibre

9.6g

Protein

8.2g

Salt

1.7g

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