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Treat your family to genuine Middle Eastern flavor with this tomato-and-olive pasta dish enhanced by gremolata, which is a mixture of chopped oregano, parsley, garlic, and lemon zest. Similar to pesto, it adds great flavor to everything you try it with.
16 ounces (454 grams) Tuscanini Fusili Pasta or any pasta of your choice, cooked according to package instructions
1/4 cup Gefen Olive Oil
16 ounces (454 grams) cherry tomatoes, halved
1/2 jalapeno pepper, diced (optional)
2 cups fresh basil leaves, chopped
2 cups Swiss chard (discard the stalk) or spinach leaves, chopped
1 and 1/2 cups Gefen Sliced, Pitted Black Olives
1/4 cup Baron Herzog Chenin Blanc or other dry white wine
1/2 cup chopped parsley
1/2 cup fresh oregano, chopped
zest of 1 lemon
6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic
Combine all gremolata ingredients and set aside.
Heat olive oil in a wide pot or large frying pan. Add the cherry tomatoes and jalapeno pepper, if desired, and sauté for three minutes. Add the basil, Swiss chard, and olives, and stir over high heat for two minutes. Add the wine and cook for another half a minute. Remove from heat.
Add the prepared pasta and mix everything together.
Sprinkle the gremolata on top, mix, and serve.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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