The spaghetti with anchovies and walnuts are the go-to dish when you lack both the desire and time to cook. Perfect even for last-minute guests when you have no idea what to serve. This main dish will certainly solve your dinner dilemma! It’s nothing more than a variation of pasta with garlic, oil, and chili with anchovies and capers, where I replaced the capers with walnuts. A recipe that’s slightly more autumnal, although honestly, it’s so good I’d eat it any time of the year. Easy, quick, and tasty, this dish is always a crowd-pleaser at my house, even for the youngest skeptic. What do you say, shall we prepare it together? Then follow me into the kitchen because the spaghetti with anchovies and walnuts will be ready in a click!
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- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 297.05 (Kcal)
- Carbohydrates 25.92 (g) of which sugars 1.18 (g)
- Proteins 7.78 (g)
- Fat 18.02 (g) of which saturated 1.24 (g)of which unsaturated 0.46 (g)
- Fibers 2.10 (g)
- Sodium 194.82 (mg)
Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz spaghetti
- 2 cloves garlic
- 2 tbsps extra virgin olive oil
- 1 oz anchovies
- 2.5 oz walnuts
- 1 fresh chili pepper
- chopped parsley (to taste)
Tools
- High-edged saucepan
- Pan
- Cutting board
- Knife
Steps
To prepare the spaghetti with anchovies and walnuts, first clean the garlic cloves, remove the less digestible inner part, and crush them using the prongs of a fork inside a nonstick pan. Also add the oil, the anchovies, and the chopped chili pepper. Sauté over low heat until the anchovies have melted. In the meantime, coarsely chop the walnuts with a knife and add them to the pan with the sauce.
Separately, cook the pasta al dente in plenty of salted water. Then drain and transfer it to the pan with the anchovies. Sauté for a few moments, adding some pasta cooking water if necessary. Add the chopped walnuts, chopped parsley, and mix again.
The spaghetti with anchovies and walnuts is ready! Serve them with more freshly chopped parsley if you prefer.
Variations and Tips for Spaghetti with Anchovies and Walnuts
Spaghetti with anchovies and walnuts are best served immediately after cooking.
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FAQ Questions and Answers for Spaghetti with Anchovies and Walnuts
What can I substitute for the walnuts?
You can use pine nuts or almonds instead of walnuts. Additionally, if you prefer, you can add some capers and breadcrumbs to give this dish an extra flavor.
