Pasta alla Foriana Recipe
Walnuts, pine nuts, sweet raisins, savoury anchovies and Parmesan cheese may sound like an unusual combination, but they combine beautifully in this fantastic pasta alla foriana recipe... it's quick too, coming together in a little over 15 minutes.
Servings 2 Servings
Calories 1044kcal
Ingredients
- 3 Garlic Cloves
- 50 g Walnuts ½ Cup
- 50 g Pine Nuts ⅓ Cup
- 35 g Raisins ⅓ Cup
- 2 Anchovy Fillets
- 3 tablespoon Olive Oil
- ¼ teaspoon Salt Plus extra for boiling the pasta
- 50 g Freshly Grated Parmesan Cheese ½ Cup
- 1 Handful Fresh Parsley
- ½ teaspoon White Wine Vinegar
- 200 g Spaghetti 7oz
Instructions
- Begin by bringing a 20cm or 8" saucepan of well-salted water to a boil (I use 2 teaspoons of water in a pan this size).
- Peel the garlic cloves and chop them as finely as you can.
- Place the walnuts and pine nuts in a mini blender and pulse them to break them up. You want a fairly coarse mix of nuts.
- When the water is boiling, add the pasta and cook until al dente; this should take 8-10 minutes.
- Heat a 25cm or 10" frying pan over a medium heat. When it is hot, add the olive oil, garlic, pulsed nuts, raisins, anchovy fillets and salt, then cook until the pasta is cooked.Toss/stir every couple of minutes.
- Whilst everything is cooking, finely chop the parsley.
- Once the pasta is cooked, drain it, reserving around 75ml (⅓ cup) of the pasta water.
- Add the pasta, most of the parsley, Parmesan cheese (reserving a little for garnish), white wine vinegar and enough of the pasta water to form a nice emulsion.
- Serve sprinkled with the remaining cheese and parsley.
Nutrition
Serving: 1 | Calories: 1044kcal | Carbohydrates: 98g | Protein: 29g | Fat: 63g | Saturated Fat: 10g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 24g | Cholesterol: 26mg | Sodium: 605mg | Potassium: 678mg | Fiber: 7g | Sugar: 4g | Vitamin A: 285IU | Vitamin C: 6mg | Calcium: 332mg | Iron: 4mg
