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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Shh. Don't tell anyone there's anchovies in this, they'll never know. This is a fabulous light pasta dish, made famous in Provincetown by two competing Italian restaurants. First, it was presented at Ciro & Sals, and then when Sal moved on and opened Sal's Place, they served it, too. This takes about ten minutes to whip up, and is a terrific change from the usual tomato sauces. Cooking time doesn't include the pasta, which you can prepare while making the sauce or before. This can easily be made as a vegetarian dish by leaving out the anchovies, but you'll need to kick up the salt a little. Ingredients:
3/4 cup olive oil |
4 coarsely chopped garlic cloves |
1/2 cup chopped walnuts |
1/4 cup pine nuts |
1 teaspoon oregano |
1/2 cup white raisins |
12 anchovy fillets, drained and chopped |
1 pinch hot pepper |
1 lb cooked spaghetti (or pasta of your choice) |
parmesan cheese |
chopped parsley |
Directions:
1. 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.
2. Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
3. 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.).
4. Sprinkle with parmesan and parsley and serve.
5. (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).
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