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.
My Private Note
Units: US | Metric
- 1Heat 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.
- 2Add the walnuts, pine nuts, raisins and oregano, and cook until nuts are slightly browned and raisins begin to puff up.
- 3Add 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.).
- 4Sprinkle with parmesan and parsley and serve.
- 5(NOTE: You can make this vegetarian by leaving out the anchovies, but you might want to add a little extra salt.).
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Nutritional Facts for Pasta Foriana
Serving Size: 1 (211 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 773.9
- Calories from Fat 523
- Total Fat 58.1 g
- Saturated Fat 7.3 g
- Cholesterol 10.2 mg
- Sodium 445.0 mg
- Total Carbohydrate 53.5 g
- Dietary Fiber 4.1 g
- Sugars 12.0 g
- Protein 14.1 g