1 lb. spaghetti
1 1/3 cup toasted walnuts
1/2 cup chopped black olives
1/2 cup roasted red peppers (from a jar)
1/4 cup chopped parsley
1/4 cup fresh basil, cut in strips (I used more basil than Julia did)
sea salt/fresh ground black pepper to taste
2-4 cloves minced fresh garlic
6 T good quality olive oil
fresh grated Parmesan cheese for serving
Instructions:
Fill a large pot with water, add a good sized
pinch of salt, and heat water until it comes to a boil. While water is heating,
toast walnuts nuts in a dry pan for 2-3 minutes until just starting to brown, drain
canned olives and red peppers and chop coarsely, and chop herbs. Combine nuts,
olives, red pepper, herbs, salt, and pepper in a bowl.
When water comes to a boil add spaghetti, stir,
reduce heat slightly and cook pasta.
When spaghetti is done, drain in a large colander. Heat the olive oil in the same pot you used to boil the spaghetti in, add garlic, and cook just a minute, long enough that you barely begin to smell a garlic smell, taking care not to let the garlic brown. Add spaghetti to the pan, toss to coat with oil and garlic mixture, and season with salt and pepper if desired.
When spaghetti is done, drain in a large colander. Heat the olive oil in the same pot you used to boil the spaghetti in, add garlic, and cook just a minute, long enough that you barely begin to smell a garlic smell, taking care not to let the garlic brown. Add spaghetti to the pan, toss to coat with oil and garlic mixture, and season with salt and pepper if desired.
Put spaghetti to large serving bowl, top
with mixture of nuts, olives, peppers, and herbs,
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