Spaghetti Aglio e Olio My Way

Name: Spaghetti Aglio e Olio My Way
Total time: 1200 s
Yield: 4 people
Ingredients: 12 oz bronze-cut spaghetti; 7 oz black olives; 10 walnuts or shelled walnut halves; Pine nuts, to taste; 3-4 anchovies in oil; Red pepper flakes, to taste; Extra virgin olive oil, to taste; Parsley, to taste; Garlic, to taste

Nunzia Marzocco @Nunziamarzocco68

I modified the classic aglio e olio recipe to my taste by adding anchovies in oil, black olives, walnut halves, and pine nuts.
The result was a dish with flavor and crunch.
Give it a try!

Nunzia Marzocco @Nunziamarzocco68

I modified the classic aglio e olio recipe to my taste by adding anchovies in oil, black olives, walnut halves, and pine nuts.
The result was a dish with flavor and crunch.
Give it a try!

Saved

Ingredients

20 minutes

4 people

12 ozbronze-cut spaghetti
7 ozblack olives
10walnuts or shelled walnut halves
Pine nuts, to taste
3-4anchovies in oil
Red pepper flakes, to taste
Extra virgin olive oil, to taste
Parsley, to taste
Garlic, to taste

Saved

Steps

20 minutes

1

Prepare the ingredients.
2

Shell the walnuts, and in a pan, brown a clove of garlic with the oil.
When it is golden, remove it and add the anchovy fillets in oil and let them dissolve.
3

Pit the olives and add them to the pan with the crumbled walnut halves and pine nuts. Add some red pepper flakes.
4
5

Let it all infuse well.
Bring water to a boil, and when ready, salt it and add the spaghetti. Cook until quite al dente.
Finish the last 5 minutes of cooking in the pan with the sauce, adding a few tablespoons of cooking water if necessary.
6

Plate and finish with a sprinkle of freshly chopped parsley.