Spaghetti With Garlic-Walnut Sauce
serves 2-4
This garlic-walnut sauce is called agliata in Italy. It's as old as the hills and as simple as it gets. You'll be surprised though by the complexity of the garlic and walnut flavors. If it's too spare for you, try stirring in some gorgonzola.
1 cup walnuts
3 cloves garlic
3 tablespoons lemon juice
1/2 cup olive oil
3/4 pound spaghetti
prep: 10 minutes
total: 35 minutes
large pot
colander
food processor
large bowl
1. Bring a large pot of water and 2 teaspoons salt to a boil. When the water boils, add the pasta and cook until al dente. Reserve 1/2 cup of the pasta water.
2. Meanwhile, combine the walnuts and garlic in a food processor and purée until smooth. Add the lemon juice and olive oil and pulse to combine. Season with a sprinkling of salt and pepper.
3. Drain the pasta. In a large bowl, toss the pasta with a little of the sauce at a time (adding a little of the reserved pasta water if the pasta is too dry) until the noodles are coated and taste good. Add more salt and pepper to taste.
2. Meanwhile, combine the walnuts and garlic in a food processor and purée until smooth. Add the lemon juice and olive oil and pulse to combine. Season with a sprinkling of salt and pepper.
3. Drain the pasta. In a large bowl, toss the pasta with a little of the sauce at a time (adding a little of the reserved pasta water if the pasta is too dry) until the noodles are coated and taste good. Add more salt and pepper to taste.
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