- 3/4 pound spaghetti
- 1/2 cup walnuts
- 1/2 cup golden raisins
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 4 cured anchovy fillets, chopped (about 2 tablespoons)
- 1/2 cup grated pecorino (about 2 ounces), plus more, shaved, for serving
- 3 tablespoons chopped fresh flat-leaf parsley leaves
- kosher salt and black pepper
- Cook the pasta according to the package directions, reserving ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes. Let cool, then coarsely chop.
- Combine the raisins and vinegar in a small bowl.
- Heat the oil in a large skillet over medium heat. Add the garlic and anchovies and cook, stirring and breaking up the anchovies, until fragrant, 2 to 3 minutes. Add the walnuts and toss to combine.
- Add the anchovy mixture, raisins mixture, pecorino, parsley, ¼ teaspoon each salt and pepper, and ¼ cup of the cooking water to the pasta and toss to coat (add more cooking water as needed to moisten the pasta). Sprinkle with the shaved pecorino.