Linguine with Fruit and Nuts
By @kellysalwayscooking
Adapted from recipe by Angela Ceriello & Katie Parla
Serves 4
Ingredients:
Instructions:
Put a large pot of water on to boil.
Heat the oil in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook until it turns golden, about five minutes. Add the walnuts, hazelnuts, and pine nuts and cook until the pine nuts begin to color, about five minutes. Add the parsley and cook until fragrant, about 30 seconds, then add the tomatoes, capers, olives, and raisins and season with salt. Simmer until the tomatoes have reduced slightly and lost their raw flavor, about 10-15 minutes, then add the oregano. Season with salt.
When the water comes to a rolling boil, salt the water then cook the pasta until al dente. Reserve 1/2 cup of the pasta water, and then drain the pasta. Add the pasta and 1/4 cup of the pasta water to the skillet, stirring vigorously to coat. Continue cooking over low heat for another minute or two until the sauce comes together with the pasta, adding the additional 1/4 cup of pasta water if necessary. Serve immediately.
Adapted from recipe by Angela Ceriello & Katie Parla
Serves 4
Ingredients:
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, smashed
- 1/3 cup walnuts, roughly chopped
- 1/3 cup hazelnuts, roughly chopped
- 1/3 cup pine nuts
- 1 tablespoon chopped flat leaf parsley
- 1 14 oz can whole tomatoes, crushed by hand
- 1/4 cup Gaeta olives, rinsed, pitted, roughly chopped
- 1/4 cup raisins
- sea salt
- 2 tsp dried oregano
- 1 lb linguine
Instructions:
Put a large pot of water on to boil.
Heat the oil in a large skillet over low heat. When the oil begins to shimmer, add the garlic and cook until it turns golden, about five minutes. Add the walnuts, hazelnuts, and pine nuts and cook until the pine nuts begin to color, about five minutes. Add the parsley and cook until fragrant, about 30 seconds, then add the tomatoes, capers, olives, and raisins and season with salt. Simmer until the tomatoes have reduced slightly and lost their raw flavor, about 10-15 minutes, then add the oregano. Season with salt.
When the water comes to a rolling boil, salt the water then cook the pasta until al dente. Reserve 1/2 cup of the pasta water, and then drain the pasta. Add the pasta and 1/4 cup of the pasta water to the skillet, stirring vigorously to coat. Continue cooking over low heat for another minute or two until the sauce comes together with the pasta, adding the additional 1/4 cup of pasta water if necessary. Serve immediately.
