This pasta dish is a sweet, salty, nutty, think out of the box kind of pasta. I made it alongside chicken for dinner and it is a most delicious side dish which is completely vegetarian and if you leave out the parmesan it can also be completely vegan. It is perfect as a main vegetarian dish, too. Did it all in the food processor, cooked the pasta and tossed the nuts in some olive oil with raisins. The nuts have a lot of substance and add a lot of flavor to the spaghetti. Something a little different and a rather adventurous pasta for sure. This recipe could probably yield enough for 2 boxes of pasta depending on how much sauce you like. I made 3/4 of a pound of pasta and didn’t use all the Foriana sauce. Original recipe is from Food52 Blog. It can also be made with anchovies if you’re so inclined. (I would add about 5 and chop them up but I left them out this time.) If you are going to keep nut mixture in fridge without pasta I would put a thin layer of olive oil over it. It would keep like this in refrigerator for at least a week. When you’re ready to use it, bring it to room temperature, and heat it up well. You may need to add a little more olive oil to the pasta later; you’ll have to check the consistency. Think Nut Pesto.
1 cup walnuts
1 cup pine nuts
10 cloves of garlic (nice size cloves)
3 teaspoons dried oregano
1/3 cup of olive oil
1/2 cup golden raisins
Kosher salt and freshly ground black pepper, to taste
3/4 lb. spaghetti (I used linguine fini but anything will do just fine)
Parmesan cheese for sprinkling, if you like
Place the walnuts, pine nuts and garlic in a food processor and pulse to a fine chop. Add the oregano and pulse a few more times until combined together.
Heat the olive oil in a medium-sized skillet over medium heat, add the nut mixture, along with the raisins, and salt and pepper to taste (you will need a fair amount). Cook for about 5 minutes, being sure not to burn. Set aside.
I cooked pasta, reserving about a cup of pasta water in the event I needed to add liquid to my sauce. After cooking pasta according to directions on box ( al dente), I put pasta back in pot and started to add nut mixture to pasta; I also added a little pasta water till I got the consistency I wanted, tasted for salt and pepper and plated it up. I added Parmesan at the table as well as red pepper flakes. It was a very comforting, different pasta meal. The anchovies would certainly give it more bite but I decided to keep it vegetarian.