This is a quick pasta dish that also finishes up the can of anchovies opened for Pasta Puttanesca last week. Once everything’s chopped, mashed and sliced, the sauce takes about 8 minutes to make. Time it so the pasta is done al dente) and rinsed just as you’re finishing up the sauce.
You can substitute pine nuts for walnuts. I usually have walnuts around the house, so that’s what I use.
Cayenne is a very hot pepper, about 3 times the scoville units of the chipotles I use in salsa. Use it sparingly to give a little kick to the meal.
Rosemary and walnut pasta
rotini or penne
1/4 C olive oil
2 cloves garlic, sliced thinly
2 t anchovy paste or 4 anchovy fillets, mashed
a pinch of cayenne pepper (optional)
1/2 C chopped walnut halves or pine nuts
1 T fresh rosemary, chopped
1/2 C freshly grated Reggiano parmesan cheese
fresh parsley to garnish
“salt and pepper to taste”
- Start the pasta boiling. You can add salt to the water to help the taste.
- In a tall, narrow saucepan, on low heat, warm the olive oil.
- Add the garlic, anchovies, and cayenne pepper. Cook very slowly, stir frequently until the garlic turns golden without burning, about 5 minutes. (Burnt garlic == bad garlic)
- Add the rosemary and half the walnuts and heat for a few seconds.
- Drain the pasta. Pour the sauce onto the posta and mix in the remaining walnuts. Sprinkile with the parmesan cheese and garnish with parsley. Serve immediately.