Spaghetti with nuts. Recipe
Pasta is usually part of our most everyday dishes, but if at any time you want to prepare a more special recipe, I recommend these spaghetti with nuts. In this case, the energy is provided by the walnuts, pine nuts and hazelnuts that are part of its ingredients and we forget about the meat for a day.
The recipe itself is very simple, the only thing is that we must cook the ingredients in groups so that they maintain their shape, as in the case of tomatoes, and the nuts are not toasted too much, but it is an original dish that is prepared in a moment and with a different and very special combination of flavors.
Ingredients for four people
- 360 g of spaghetti, 50 g of hazelnuts, 60 g of walnuts, 25 g of pine nuts, 25 g of seedless raisins, 1 tablespoon of capers, 100 g of black olives, 100 g of cherry tomatoes, 50 ml of Pedro Ximénez, 1 clove of garlic, oregano, olive oil, salt.
How to make spaghetti with nuts
We start by washing the cherry tomatoes and splitting them in half. We cook them in a pan with a little olive oil for five minutes. We reserved on a plate. Meanwhile, we roughly chop the walnuts and hazelnuts and we cut the black olives in half.
Add the garlic clove to the pan with another little olive oil, cooking it for five minutes, add the raisins and capers, leaving them for one or two minutes and then add the pine nuts, hazelnuts and walnuts until they are a little toast, like a minute or so. Add the olives, the Pedro Ximénez, let the wine evaporate a little and finally add the tomatoes, fry everything together for another five minutes. Rectify with salt and sprinkle oregano on top.
In a tall pot we put water to boil and cook the pasta al dente for the time recommended by the manufacturer. Drain and mix with the dried fruit sauce.
Processing time | 30 minutes Difficulty | Easy
The spaghetti with nuts should be served quickly so that the sauce does not get cold, accompanied by a good red wine or a very cold beer, they are delicious both for lunch and dinner. You will realize that this way pasta, taking the same time in the kitchen as usual, does not have to be always the same.