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No Regretti Spaghetti's Brown Butter Pomodoro With Olive Gremolata
Creamy, nutty, zesty, and fresh – this is the pasta you’ll want to serve at your next long lunch.
Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favorite home cooks. For this instalment, pasta connoisseur Gabriella Simonian of No Regretti Spaghetti shares her recipe for this brown butter pomodoro with olive gremolata.
If you’re after a pasta recipe that feels both comforting and fresh, Gabriella Simonian of No Regretti Spaghetti has just the thing. Her brown butter pomodoro with olive gremolata is the kind of dish that delivers big flavor with minimal fuss – ideal for cozy dinners or long, lazy lunches.
The nuttiness of the brown butter adds a rich depth to the classic tomato sauce, while the punchy olive gremolata brings brightness, texture, and zing to every bite. Served family-style and finished with a generous drizzle of olive oil, it’s a simple yet elevated crowd-pleaser you’ll return to all season.
It’s the perfect accompaniment for our new Les Fruits collection inspired by sun-ripened ingredients and Mediterranean staples.
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
- 100g unsalted butter
- 1x 400g can of good quality, whole peeled tomatoes
- Salt
- 320g tagliatelle
Method
Serves 4
- 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.
- 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.
For more from Gabriella, follow her at @_noregrettispaghetti.
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