Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
- Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
- 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.).
- Sprinkle with parmesan and parsley and serve.
- (NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).