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serves 4

1 lb. capellini (any long pasta will do)
1/4 c. extra virgin olive oil
3 cloves garlic whole
1 (4.2 oz.) jar of anchovies packed in oil, undrained
1 c. water
3 Tbsp. walnuts, chopped small not to fine
2 Tbsp. hazelnuts, skins removed, chopped small not to fine
1 Tbsp. pinoli (pine nuts), chopped small not to fine
1/3 c. golden raisins
1/4 tsp. fresh ground black pepper
2 Tbsp. fresh parsley, chopped fine plus more for garnish

Put the olive oil in a medium size pot over medium high heat. Once hot add the whole garlic cloves until they turn deep golden brown. Add the anchovies including the oil they are packed in. Stir until all the anchovy break down & melt into the oil. Add all the chopped nuts, parsley & raisins. Cook for about 5 minutes & then add the water. Bring to a low boil.
Cook the pasta according to package. Mix the pasta with he sauce, sprinkle with more parsley & serve.
*Diva Note* Capellini has a tendency to absorb the sauce quickly so this dish needs to be prepared right before you’re ready to serve.

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