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Recipe Summary test

prep:
15 mins
total:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil, salt it, add the spaghetti and cook until just shy of al dente (the spaghetti will continue to cook in the sauce for a minute or two). Drain, reserving a ladleful of the pasta cooking water.

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  • While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, over medium heat. Add the garlic and anchovies and cook, stirring with a wooden spoon, until the garlic is tender and the anchovies are melted, about 5 minutes.

  • Using a food processor, process the piquillos into a paste, 1 minute. Stir the piquillos into the garlic-anchovy oil and warm through; season with pepper.

  • Stir the reserved pasta cooking water into the sauce. Toss the pasta and sauce together for a minute or two to allow the pasta to soak up the sauce. Toss in the olives and nuts and transfer to a platter or 4 shallow bowls.

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