This combination of fish and nuts in this Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies is inspired by pasta dishes from Italy’s Amalfi Coast. Don’t be scared off by the anchovies. The preserved fish disappears into a rich, silken sauce infused with garlic and a hint of spice. Keeping the walnuts in large pieces adds a rich, nutty flavor and turns an economical dish into something a bit more luxurious.
- 10 oz spaghetti or gluten free spaghetti
- 2 Tbsp anchovy oil see tip
- 1/2 fresh red chili pepper finely chopped
- 4 garlic cloves peeled but kept whole
- 1 leaves bunch rapini stems diced,torn into small pieces
- 10 in anchovy filletsoil see tip
- 1/4 cup walnut halves
- 1/4 cup finely chopped fresh parsley
- 1 Tbsp anchovy paste
- In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
- While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.
- Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.
Per serving: 324 calories; 14 g protein; 9 g total fat (1 g sat. fat); 47 g total carbohydrates (1 g sugars, 5 g fiber); 260 mg sodium