Rosemary, walnut and anchovy pasta

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”

  1. Start the pasta boiling. You can add salt to the water to help the taste.
  2. In a tall, narrow saucepan, on low heat, warm the olive oil.
  3. 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)
  4. Add the rosemary and half the walnuts and heat for a few seconds.
  5. 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.