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Walnut and Anchovy Pasta Recipe

Looking for an easy Walnut and Anchovy Pasta recipe? Learn how to make Walnut and Anchovy Pasta using healthy ingredients.


Submitted by sbemore

Makes 4 servings



This is a pared-down version of a recipe that I came across in Nancy Jenkins?s informative book on Southern Italian food, ?Cucina del Sole.?

Recipe Ingredients for Walnut and Anchovy Pasta

1/2 cup walnuts (2 ounces)
1/4 cup extra virgin olive oil
3 garlic cloves, minced
4 anchovy fillets, coarsely chopped
3/4 pound whole wheat spaghetti
1/4 cup parsley, minced
1 pepper to taste
1/4 cup pecorino cheese, grated

Recipe Directions for Walnut and Anchovy Pasta

  1. 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.

  2. When the walnuts smell like they?re beginning to toast, remove them from the heat and transfer to a clean dish towel.

  3. Wrap them in the towel, and rub between your hands to remove some of the papery shells.

  4. Chop the nuts medium-fine, and set aside.

  5. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic.

  6. Cook, stirring, until it begins to sizzle, and add the anchovies.

  7. 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.

  8. Add the walnuts, stir together for about a minute and remove from the heat.

  9. When the water comes to a boil, salt generously and add the spaghetti.

  10. Cook al dente, following the timing recommendations on the package but checking about a minute before the indicated time.

  11. 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.

  12. When the pasta is ready, drain and toss with the walnut and anchovy mixture.

  13. Add the parsley, adjust salt if necessary and add pepper.

  14. Serve, passing the pecorino at the table.

Categories

Main Dish

Nutrition Facts
Serving Size 129.2g
Amount Per Serving
Calories
360
Calories from Fat
230
% Daily Value*
Total Fat
25.6g
39%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
292mg
12%
Potassium
171mg
5%
Total Carbohydrates
25.1g
8%
Dietary Fiber
5.1g
20%
Sugars
0.9g
Protein
11.7g
Vitamin A 9% Vitamin C 10%
Calcium 8% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in cholesterol
  • Very low in sugar
  • High in manganese
  • High in selenium
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