Tagliarini with Anchovy and Fresh Herb Sauce

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1 recipe Fresh Pasta

1 cup fresh italian parsley
1/2 cup fresh mint leaves
1/4 cup plus 2 tablespoons extra-virgin olive oil

1 large onion, minced
2 garlic cloves, minced
8 canned anchovy filets
1/2 cup walnuts, coarsely chopped
Pinch of hot paprika, or to taste
1/3 cup raisins




Follow method for making Fresh Pasta and forming pasta sheets. Cut sheets into ribbons 1/8-inch wide to form tagliarini pasta.

Mince parsley and mint together; transfer to medium bowl. Stir in 1/4 cup oil. Set herb mixture aside.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic and saute until onion is almost tender, about 5 minutes. Add anchovies and stir to break up. Add walnuts and saute until walnuts are pale golden, about 5 minutes. Stir in paprika and reserved herb mixture. Set aside.

Bring large pot of salted water to boil. Add raisins and pasta to boiling water. Cook until tagliarini is just tender but still firm to bite, stirring often, about 1 1/2 minutes. Drain. Add pasta and raisins to herb and walnut mixture; toss to coat. Season to taste with salt and pepper. Divide pasta evenly among six warm pasta bowls and serve.


Active Time:  45 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  6 Servings

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