Go Back
Print

Cheapskate Pasta

Prep Time 20 minutes

Ingredients

  • 1 pound fussili or other short pasta **
  • Salt
  • 5 tablespoons olive oil
  • 1 garlic clove sliced
  • 1/4 cup chopped hazelnuts
  • 1/4 cup chopped walnuts
  • 1 tablespoon pine nuts
  • 2 tablespoons raisins
  • 2 tablespoons salted capers rinsed
  • 3 large tomatoes
  • 8 to 10 pitted oil cured black olive cut in half
  • Pinch dried oregano
  • 1/4 cup chopped fresh parsley plus more

Instructions

  1. Cook the spaghettoni in salted boiling water until al dente.
  2. Meanwhile, heat the oil and garlic in a pan until golden, then add the hazelnuts, walnuts, pine nuts, raisins, and capers and cook for a few minutes. Plunge the tomatoes in boiling water for a few seconds, then into a bowl of cold water. Peel and dice the tomatoes and stir into the sauce. Cook for 4 or 5 minutes, then add the olives, oregano and parsley and cook for a minute. Drain the pasta and toss in the sauce along with some of the cooking liquid to amalgamate the flavors.
  3. Serve topped with more parsley.

Recipe Notes

This recipe was shared with Pasta Fits from our friend, Francine Segan. Read more about this dish and about Francine in our November Spotlight on Pasta!

**Garofalo or Felicetti pasta is suggested by Francine