Gremolata is the zesty mixture of parsley, lemon and garlic that is added at the last minute to zip up osso buco. Here, it becomes the basis of a pasta sauce instead. From a now defunct health mag. Add salt if you wish; I do, although the original recipe didn't call for it.

Ingredients

2 serv.

flat leaf parsley, chopped↗1⁄2 cup
lemon rind, grated fresh↗1⁄2 - 1 teaspoon
garlic cloves, minced↗2
extra virgin olive oil↗1 tablespoon
diced tomatoes with juice↗1
(14 1/2 ounce) can
fresh basil, minced or 1/2 teaspoon dried basil↗1 tablespoon
penne↗1⁄2 lb

Step-by-step instructions

1
Mix together parsley, lemon peel, and garlic and set aside.
2
Heat half the evoo in a small saucepan; add the can of diced tomatoes, juice and all. If using dried basil, add it now.
3
Simmer 10 minutes. If using fresh basil, add it now.
4
Cook pasta until al dente and drain.
5
Toss the pasta with the rest of the evoo.
6
Add the tomato mixture and the parsley mixture and combine well.

Source: food.com

Original recipe ↗

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