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Spaghetti With Gremolata

Spaghetti with Gremolata is the perfect summer pasta dish. Fast, easy and fresh!

We make a couple tweaks so that we can keep the integrity of the gremolata but also turning it into a pasta dish.


Recipe by Mark Calaminici | Food Loves Company

Serves 4


1lb spaghetti

¼ cup extra virgin olive oil

3-4 cloves garlic, finely sliced

chili flakes, to taste

Salt, to taste

Freshly cracked pepper, to taste

½ cup parsley, finely chopped

Zest of one lemon

Parmigiano-Reggiano, to taste, (if not sure ½ cup to 1 cup)


1. Cook the pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve some of the pasta water.

2. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic, chili flakes and season with salt and freshly cracked pepper. Saute until garlic is fragrant and tender. Remove pasta 2-3 minutes before finished cooking, as we will finish the cooking process in the pan. Add your cooked pasta and a ladle of pasta water, mixing and tossing to start forming your sauce. Turn the heat off and add some cheese, mixing and tossing to help emulsify everything. Add parsley and lemon zest, mix and toss. Finish with an extra helping of fresh grated Parmigiano-Reggiano and enjoy.

Until next time Ciao!


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