Anchovy Pasta With Walnuts
Category
Main Course
Prep Time
10 minutes
Cook Time
3 minutes
Ingredients
-
1 pound long pasta, such as fettuccine or spaghetti chitarra
-
1 teaspoon Calabrian chili paste (or more if desired)
- 1/2 teaspoon Colatura di alici di Cetara (or fish sauce)
2 anchovy filets, chopped fine
-
1/2 cup extra virgin olive oil
- 1 cup freshly grated Parmigiano Reggiano cheese
- ½ cup walnuts (toasted and chopped)
- 1/2 cup mint leaves (roughly chopped or torn)
- 1 cup baby arugula (roughly chopped or torn)
Instructions
- As seen on: Giada in Italy, Episode 1. Cucina Italiana.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 to10 minutes or until al dente. Reserve 1 cup of pasta water and drain well.
- In a large bowl, whisk together the chili paste, anchovy juice, anchovy fillet and olive oil. Add the pasta, top with the grated cheese and toss well adding the reserved pasta water as needed to create a sauce. Add the walnuts, mint and arugula and toss well.
1 comment
Great. BUT I am alone, so I make the sauce in a large bowl, toss the linguini I'll eat, THEN remove and put remaining sauce in a ziplock in the fridge, then add the pasta back to the bowl, and the rucola, menta, cheese and walnuts