Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies
  • 10oz spaghetti or gluten free spaghetti
  • 2 Tbsp anchovy oilsee tip
  • 1/2 fresh red chili pepperfinely chopped
  • 4 garlic clovespeeled but kept whole
  • 1leaves bunch rapinistems diced,torn into small pieces
  • 10in anchovy filletsoilsee tip
  • 1/4cup walnut halves
  • 1/4cup finely chopped fresh parsley
  • 1 Tbsp anchovy paste
  1. In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup cooking water.
  2. 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.
  3. 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.
Recipe Notes

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