AGLIO E OLIO ALLA FREMONT
When my family moved away from Seattle, one of the things we missed the most was a pasta dish from one of our favorite restaurants. I worked to recreate it from a number of similar recipes, but it required some improvisation because there's nothing like it. The garlic is an integral part, and if you love the stuff, you can dial it up to a full bunch. The true Roman-style is without grated Parmesan on top, but if you love the stuff, it's fine with as well.
Provided by Patrick Lipo
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
- Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
- Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
- Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.
Nutrition Facts : Calories 1107.5 calories, Carbohydrate 102.4 g, Cholesterol 1.3 mg, Fat 65.7 g, Fiber 8.2 g, Protein 21.8 g, SaturatedFat 7.8 g, Sodium 1194.2 mg, Sugar 6.9 g
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Delwar Riyad
[email protected]Overall, this is a good recipe. It's easy to follow, and the dish is tasty. However, I would have liked it more if there were more vegetables in it.
Trendous Toasterly
[email protected]I'm not a fan of garlic, so I didn't enjoy this dish.
Mustafa Asif
[email protected]This recipe is too complicated for me. I'm a beginner cook, and I need something simpler.
Xavier Hughes
[email protected]The recipe was missing some key ingredients, so my aglio e olio didn't turn out as expected.
LilSippyCup_Official
[email protected]I followed the recipe exactly, but my aglio e olio turned out bland. I'm not sure what went wrong.
Daniel Sternicki
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family and friends.
Big head Bae
[email protected]I love this aglio e olio recipe! It's so simple, yet so flavorful. I like to add a bit of red pepper flakes for a little spice.
Prix Acculat
[email protected]This was my first time making aglio e olio, and it turned out great! The recipe was easy to follow, and the dish was delicious. I'll definitely be making this again.
Jordan Humphrey
[email protected]I've made this aglio e olio recipe several times now, and it's always a winner. The flavors are so well-balanced, and the pasta is cooked perfectly. I love that I can customize it with different types of vegetables and proteins.
ITS ELSA
[email protected]This aglio e olio recipe is a lifesaver! I'm a busy mom of three, and this dish is so quick and easy to make. It's also a hit with my kids, who love the garlicky flavor. Thanks for sharing this recipe!