Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies - alive magazine
This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. Don’t be scared off by the anchovies. The preserved fish disappears…
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Wooden spoon
- Serving bowl
Ingredients
- 10 oz (280 g) spaghetti
- 2 Tbsp (30 mL) anchovy oil (see tip)
- 1/2 fresh red chili pepper, finely chopped
- 4 garlic cloves, peeled but kept whole
- 1 bunch rapini, stems diced, leaves torn into small pieces
- 10 anchovy fillets in oil (see tip)
- 1/4 cup (60 mL) walnut halves
- 1/4 cup (60 mL) finely chopped fresh parsley
- 1 Tbsp (15 mL) anchovy paste (optional—see tip)
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