My new favorite word: gremolata. Tastes pretty good, too.
Thanks, sister, for photographing and texting recipes from Marco Canora’s Salt to Taste. It’s like I own the cookbook.
1 large garlic clove, peeled
Strips of peel from 1/2 lemon, white pith removed
2 T. fresh flat-leaf parsley leaves
For the Pasta and Sauce:
1 lb spaghetti
6 T. extra virgin olive oil
4 small garlic cloves, peeled and thinly sliced
Pinch of peperoncini or red pepper flakes
2 T. chopped fresh flat-leaf parsley
2 lbs. cherry tomatos, stemmed and halved
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
To make the gremolata:
Chop the garlic, lemon peel, and parsley together until they are finely minced. Put the gremolata and reserve it.
To make the pasta and sauce:
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until it is not quite al dente.
While the pasta cooks, combine the oil, garlic, peperoncini, and parsley in a large skillet. Let the garlic and parsley infuse into the oil over low heat. Swirl the pan every so often. As soon as the garlic begins to color, raise the heat to high and add the tomatoes. Season with salt and pepper and fry the tomatoes, stirring frequently, until they are soft and starting to fall apart, 3 to 5 minutes.
Lift the pasta out of the water and add it to the skillet with the tomatoes. Finish cooking the pasta in the sauce, tossing it frequently, about 2 minutes. Add the Parmigiano. Serve the pasta topped with gremolata.