MIMMO'S SPAGHETTI AGLIO, OLIO E PEPERCINO

By: Buon’Italia

We love this quintessentially home-style Italian recipe.  There’s nothing fancy or ostentatious about it, and it’s simplicity allows us to focus on each ingredient. 

pasta with olive oil and crushed red pepper in bowls

Ingredients: Serves 4

1 pound (500g) dried spaghetti

2 cups (200g) whole walnuts

1 cup (240ml) extra- virgin olive oil

3 cloves garlic, chopped

1-2 teaspoons chile flakes

¼ cups (13g) chopped fresh parsley

Parmesan cheese, for serving

Directions:

1. Bring a large sauce pot of water to a boil over high heat.  When the water boils, add the spaghetti and stir.  Once the water has returned to a boil, reduce the heat slightly to maintain a boil. 

2. In a sauté pan, toast the walnuts over medium heat until fragrant and just lightly colored.  Add the oil, garlic, and chili flakes and cook until the garlic is fragrant, but not browned. 

3. Test the pasta and once it is al dente, reserve ½ cup (120ml) of the pasta cooking water, and then drain the pasta. 

4. Transfer the pasta to sauté pan with the oil and walnuts.  Warm over low heat, stirring, so the pasta absorbs the oil. 

5. Add the reserved pasta water and stir. 

6. As a final touch, sprinkle the chopped parsley on top. 

7. Bring the Parmesan to the table and pass it with a cheese grater.

courtesy of Abrams books

Jamestown Creative