Pasta Foriana
- Ready In:
- 10mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 177.44 ml olive oil
- 4 coarsely chopped garlic cloves
- 118.29 ml chopped walnuts
- 59.14 ml pine nuts
- 4.92 ml oregano
- 118.29 ml white raisins
- 12 anchovy fillets, drained and chopped
- 0.25 ml hot pepper
- 453.59 g cooked spaghetti (or pasta of your choice)
- parmesan cheese
- chopped parsley
directions
- 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.).
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Tweaks
-
Ok. I worked at Ciro and Sal's both in Boston and P'town during the 1980's. First of all... Skip the walnuts, they were considered a poor man's substitute for pine nuts... Use all pine nuts. I don't ever remember using oregano at all but there were a few variations between Ciro and Sals, and Sal's Place tweaks. The best way to add hot pepper is to put a pinch of red pepper flakes into the oil as you make the anchovies "dissapear," which is exactly the correct way to do it!. Finally, use zante currants instead of raisins. Other than those tweaks, the recipe is dead on
RECIPE SUBMITTED BY
SheCooksToConquer
United States
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<br>Been cooking all my life. Both my parents were excellent cooks, my mother made a a wide range of things, my father was a gourmet Chinese chef long before it became stylish to cook Chinese. One of my earliest memories of cooking is helping my dad make egg rolls from scratch. I make a mean Peking Duck, too.
<br>Got a husband, two kids, two dogs, two cats. We used to have two birds, but we've recently moved and didn't think they'd survive the trip.
<br>I don't have a favorite cookbook, but I go through phases. I guess Joy of Cooking is the best for basic everything, and I'm very partial to The Gefilte Variations. Not only are the recipes fairly yummy, but the stories she tells are really delightful.
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