Tuesday’s dinner was Rosmarino E Noci. The combination of anchovies, cayenne and garlic is great for a presentation that you want to end prematurely, if you know what I mean. The recipe serves two, but can easily be doubled.
Rosemary and Walnut pasta (adapted from Williams-Sonoma Pasta Sauces)
- Spiral pasta (something that will hold sauce)
- 1/4 C olive oil
- 3 cloves garlic, sliced very thinly
- 4 anchovy fillets, drained and mashed
- pinch of cayenne pepper
- 1/2 C walnuts, broken into pieces (Pine nuts would be fine, too)
- 1 T chopped, fresh rosemary (available free outside my office building — mwuhahaha!)
- 1/2 C Parmesan cheese (Reggiano if possible.)
- Fresh ground pepper
- Add the spiral pasta to boiling water. Salt’s optional. Personally, the sauce has enough kick that I wouldn’t bother with salt.
- Heat the olive oil in a tall, narrow saucepan over medium heat
- Add the mashed anchovies and cayenne pepper, cook about 3 minutes
- Reduce heat to low, add the garlic and cook until it’s golden (about 5 minutes)
- Add the rosemary and half the walnuts, heat 30 seconds
- When the pasta is done (al dente), drain.
- Pour the sauce over the pasta and add the remaining walnuts
- Sprinkle with Parmesan, fresh ground pepper and serve immediately.