Sauteed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. (Don’t be scared off by the anchovies! It disappears into a rich, silken sauce infused with garlic and a hint of spice.)
Ingredients
- 10 ounces spaghetti
- 2 tablespoons anchovy oil
- ½ fresh red chili pepper finely chopped
- 4 garlic cloves peeled but kept whole
- 1 bunch rapini stems diced, leaves torn into small pieces
- 10 anchovy fillets in oil
- ¼ cup walnut halves
- ¼ cup finely chopped fresh parsley
- 1 tablespoon anchovy paste optional
Instructions
- In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
- While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
- Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
- Enjoy!