Pasta With Anchovies Walnuts Raisins Recipes

LINGUINE WITH ANCHOVY AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
• In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
• Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

PASTA WITH ANCHOVIES AND WALNUTS

Steps:

• Preheat the oven to 350°F. Place the walnuts on an ungreased baking sheet and toast in the oven until fragrant, shaking occasionally, 10 to 15 minutes. Set aside. Bring a large pot of water to a boil and add salt.
• Meanwhile, heat the oil in a large skillet over medium heat, add the garlic, and cook, stirring, until the garlic is lightly colored, about 5 minutes. Add the anchovies, along with their oil, and cook for 1 minute, then turn off the heat.
• Cook the pasta in the boiling water until it is tender but not mushy; drain, reserving about 1/2 cup of the water. Dilute the anchovy sauce with 1/4 to 1/2 cup of the pasta-cooking water. Toss the pasta, sauce, and walnuts together, garnish with the parsley, and serve.
• No anchovies: In step 2, put 1/4 cup extra virgin olive oil in a skillet over medium heat. Add the garlic and 1/2 cup bread crumbs, preferably fresh (page 580). Cook, stirring occasionally, until the mixture is golden brown and fragrant, then stir in the walnuts. Meanwhile, cook and drain the pasta, reserving some of the cooking water. Toss the pasta with the walnut mixture, along with as much of the cooking liquid as is necessary to moisten the dish (it should not be wet). Garnish and serve.

PASTA WITH ANCHOVIES, WALNUTS, & RAISINS

Steps:

• Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes. Let cool, then coarsely chop. Combine the raisins and vinegar in a small bowl. Heat the oil in a large skillet over medium heat. Add the garlic and anchovies and cook, stirring and breaking up the anchovies, until fragrant, 2 to 3 minutes. Add the walnuts and toss to combine. Add the anchovy mixture, raisins, vinegar, pecorino, parsley, ¼ teaspoon each salt and pepper, and ¼ cup of the cooking water to the pasta and toss to coat (add more cooking water as needed to moisten the pasta). Sprinkle with the shaved pecorino.

PASTA FORIANA

Steps:

• Heat oil in a skillet and add the garlic and anchovies. Saute over low heat until garlic is golden and the anchovies have "disappeared" into the mixture.
• Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
• Add to hot spaghetti. (I like to add the spaghetti into the skillet and toss it there. It warms the spaghetti a bit, and gives it a very slightly crisp edge.).
• Sprinkle with parmesan and parsley and serve.
• (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).

SPAGHETTI WITH WALNUTS AND ANCHOVIES

Steps:

• Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
• In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
• When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.