Pasta With Anchovies And Walnuts Food

SPAGHETTI WITH WALNUTS AND ANCHOVIES

Steps:

• Begin heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts on a baking sheet in a 375-degree oven for just a few minutes until fragrant, or in a pan over medium-high heat, stirring constantly. When the walnuts smell like they're beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
• In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle, and add the anchovies. Cook, mashing the anchovies with the back of your spoon or with a fork, for about 30 seconds until they begin to fall apart and melt into the oil. Add the walnuts, stir together for about a minute and remove from the heat.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time. When the pasta is almost done, add 1/4 cup of the pasta water to the pan with the walnuts and anchovies, and reheat over medium heat.
• When the pasta is ready, drain and toss with the walnut and anchovy mixture. Add the parsley, adjust salt if necessary and add pepper. Serve, passing the pecorino at the table.

SPAGHETTI WITH WALNUTS AND ANCHOVIES

Steps:

• Bring 5 to 6 quarts of water to a rolling boil. Add about 3 tablespoons of sea salt, then add the spaghetti and cook until it offers considerable resistance to the tooth, approximately three-quarters of the package-recommended cooking time. Drain the pasta, reserving 2 cups of the starchy pasta cooking water.

PASTA WITH ANCHOVIES AND WALNUTS

Steps:

• Preheat the oven to 350°F. Place the walnuts on an ungreased baking sheet and toast in the oven until fragrant, shaking occasionally, 10 to 15 minutes. Set aside. Bring a large pot of water to a boil and add salt.
• Meanwhile, heat the oil in a large skillet over medium heat, add the garlic, and cook, stirring, until the garlic is lightly colored, about 5 minutes. Add the anchovies, along with their oil, and cook for 1 minute, then turn off the heat.
• Cook the pasta in the boiling water until it is tender but not mushy; drain, reserving about 1/2 cup of the water. Dilute the anchovy sauce with 1/4 to 1/2 cup of the pasta-cooking water. Toss the pasta, sauce, and walnuts together, garnish with the parsley, and serve.
• No anchovies: In step 2, put 1/4 cup extra virgin olive oil in a skillet over medium heat. Add the garlic and 1/2 cup bread crumbs, preferably fresh (page 580). Cook, stirring occasionally, until the mixture is golden brown and fragrant, then stir in the walnuts. Meanwhile, cook and drain the pasta, reserving some of the cooking water. Toss the pasta with the walnut mixture, along with as much of the cooking liquid as is necessary to moisten the dish (it should not be wet). Garnish and serve.

LINGUINE WITH WALNUTS AND ANCHOVIES

Steps:

• Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the linguine when the water boils.
• Combine the garlic and oil in a deep 10-inch skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor. When it is just beginning to color on one side, add the nuts and the pepper flakes. Remove the garlic when it colors on the other side; cook the sauce another minute or so.
• Add the anchovies, and increase the heat to medium, mashing them into the oil as they cook. As soon as they dissolve, almost immediately, add 1/2 cup of the pasta's cooking water to the pan. Remove the sauce from the heat until the pasta is cooked.
• When the pasta is still a little undercooked -- about 2 minutes less time than usual -- drain it, then turn it into the pan with the sauce. Cook the linguine in the sauce, stirring and tossing constantly, until all the liquid has been absorbed and the linguine are tender. Serve immediately.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE

Steps:

• Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
• Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
• While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
• Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

SPAGHETTI WITH TOMATO AND WALNUT PESTO

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened, 8-10 minutes. Let cool.
• Heat broiler. Toss tomatoes with 2 Tbsp. oil on a rimmed baking sheet; season with salt. Broil, tossing once, until tomatoes are blistered and have released some of their liquid, 5-7 minutes. Let cool.
• Pulse anchovies, garlic, lemon zest, red pepper flakes, and 1/2 oz. Parmesan in a food processor until finely ground. Add walnuts and half of tomatoes, then, with motor running, stream in 1/3 cup oil; process just until combined. Season with salt. Transfer pesto to a large bowl and stir in black pepper.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. Toss, adding more cooking liquid as needed, until sauce coats pasta. Add basil and remaining tomatoes.
• Divide among bowls; top with more Parmesan and black pepper and drizzle with oil.
• Do Ahead
• Pesto can be made 1 day ahead. Cover and chill.