Spaghetti Ravello Recipe

Spaghetti Ravello
© Randal Oulton

This is a very tasty quick meal that is quite different from what people expect pasta to be -- and even though it's not low fat, the fat is very good fat.

Number of servings: 2

Estimated Prep Time: 10 minutes

Estimated Cooking Time: 15 minutes

Ingredients

(Click an ingredient to learn about it.)

1/2 pound Spaghetti

2 tablespoons Pine Nuts

Anchovies

Olive Oil

Directions

Put pasta on to cook in boiling water. While pasta is cooking, heat a frying pan and toast the pine nuts in it for a few minutes, with no oil. While the pine nuts are toasting, if your anchovies are fillets, chop them. Remove the pine nuts from the frying pan, set aside. Add the anchovies to the frying pan. If they came with their own oil, add some of that, if not a bit of olive oil. Cook a bit.

Drain the spaghetti, put back in pot or in bowl, add anchovies, pine nuts, and toss with black pepper and an herb. Toss well.

Comments

Increase or decrease the amount of pine nuts according to taste.

Anchovies seem to come in 2 oz (50 g) tins. You can use an entire tin or part of one, depending on your taste. Only use the oil if you are using such a tin; the oil from larger tins seems to be far too fishy for even die-hard anchovy lovers. Make sure that when you cook the anchovies in oil, you have allowed enough oil to coat the pasta later.

For the herb at the end, you can use something fresh (try mint, if you like mint), or a dried herb like oregano, etc. You'll want something a bit stronger than parsley to stand up to the anchovy taste.

If you have a lemon on hand, it's lovely to squeeze a wedge of lemon over this just before serving or put on the plates for this purpose. If you don't, don't hang yourself.