The following recipe was sourced from Uncle Al Capone: The Untold Story from Inside His Family, written by Deirdre Marie Capone.
EQUIPMENT
- Cutting Board
- Sharp kitchen knife
- Measuring Cups
- Food Processor
- Pasta Pot
- Saucepan
- Colander
- Cheese grater
- Pasta Spoon
- Serving spoon
INGREDIENTS
- 1 pound organic large spaghetti noodles or Spaghettoni cooked al dente and drained well
- 6 large cloves of fresh organic garlic finely chopped
- 1½ cup organic extra-virgin olive oil + more if needed
- 1 cup finely chopped walnuts
- 1 cup organic Italian flat-leaf parsley finely chopped
- 1 teaspoon crushed red pepper
- 1 pinch kosher salt or to taste
- freshly ground black pepper to taste
Optional Ingredients
- freshly grated parmesan cheese to top pasta
- organic fresh Italian flat-leaf parsley to garnish
- organic fresh tomatoes sliced or diced to garnish
INSTRUCTIONS
- Heat the organic extra-virgin olive oil in a saucepan over low heat.
- Add the chopped organic fresh garlic and chopped walnuts, cook until the garlic begins to take on the color of the walnuts. Careful to keep the heat on low.
- Add the organic chopped parsley and crushed red pepper to the saucepan.
- Toss the al dente spaghetti in the walnut sauce until well covered.
- Add the kosher salt and pepper and serve immediately.
Optional instructions
- Top the spaghetti and walnut sauce recipe with Freshly grated parmesan cheese, organic parsley, and place a few sliced or diced organic tomatoes as a garnish on the plate.
- For more to this recipe, visit McCallum’s Shamrock Patch.
Prep time: 20 min
Cook time: 15 min.
Servings: 8
