Rating: 3 stars
27 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 9
  • 27 Ratings
Dawn Perry

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Credit: Sang An

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions, reserving ½ cup of the cooking water; drain the pasta and return it to the pot.

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  • 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.

Nutrition Facts

652 calories; fat 28g; saturated fat 6g; cholesterol 12mg; sodium 502mg; protein 19g; carbohydrates 81g; sugars 12g; fiber 5g; iron 4mg; calcium 231mg.
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