This Walnut and Anchovy pasta is an easy recipe that comes together in under 30 minutes. The pasta relies on pantry staples to bring the flavor and it doesn't disappoint! This dish is often served on Christmas Eve as part of The Feast of the Seven Fishes, but it also makes a perfect weeknight dinner!
Ingredients
Spaghetti: Long pasta is best for this recipe. You could use linguine or bucatini as well.
Walnuts: Walnuts bring the texture and a delicious buttery flavor to the dish.
Anchovies: So important! This dish has only a few ingredients so the anchovies do a great job of amping up the flavor. They melt into the sauce and provide a salty umami flavor.
Garlic: Of course!
Red Pepper Flakes: For a little kick! Feel free to adjust the amount to your spice level preference.
Fresh Parsley: Fresh parsley brings a a pop of brightness to this dish. Be sure to use Italian flat leaf parsley, not curly.
Breadcrumbs: The garlic breadcrumbs (recipe below) add a great crispy, salty texture. I love finishing pasta dishes with breadcrumbs-you gotta try it!
Recipe FAQ
Yes! I know the combination seems strange, but the flavors work together so well.
Long pasta shapes like spaghetti, linguine, or bucatini are traditional for this recipe.
No! Okay, technically you can, but I sincerely hope you don't. They add great texture and flavor and they're super easy to make!
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Anchovy and Walnut Pasta with Garlic Breadcrumbs
Ingredients
- ¾ Pound spaghetti
- 5 Tablespoons olive oil divided
- 1 Cup walnut halves
- 1 Cup fresh Italian flat leaf parsley roughy chopped
- ¾ Cup panko breadcrumbs
- 3 Cloves of garlic minced, divided
- 6-8 Anchovies
- ¼ Teaspoon red pepper flakes
- Kosher salt to taste
Instructions
- Toast the walnuts. In a dry nonstick pan over medium heat, toast the walnuts until fragrant. About 5 minutes. Remove to a cutting board and roughly chop.
- Make the breadcrumbs. Add 2 tablespoons of the olive oil to the same pan along with one clove of minced garlic and the panko breadcrumbs. Toast over medium heat, stirring constantly, until the breadcrumbs are golden brown. Season with a pinch of kosher salt. Remove to a bowl and set aside.
- Add your pasta to a large pot of salted boiling water.
- Heat the remaining olive oil in a large pan over medium heat. Add the rest of the garlic, the anchovies and red pepper and cook, stirring, until the garlic is fragrant and the anchovies have broken down. About 2 minutes. Stir in half of the walnuts. Add ½ cup pasta cooking water and the pasta. Add half the parsley. Toss. Taste and adjust seasoning as needed.
- Plate and top with rest of walnuts, parsley and breadcrumbs to taste. Enjoy!
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