Name: Anchovy Walnut Pappardelle: A Delicious and Easy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 1 pound pappardelle pasta; 1/4 cup extra virgin olive oil, plus more for drizzling; 6 cloves garlic, thinly sliced; 2 ounces anchovy fillets, packed in oil, drained; 1/2 teaspoon red pepper flakes, or more to taste; 1/2 cup dry white wine; 1/4 cup reserved pasta water; 1 cup toasted walnuts, coarsely chopped; 1/4 cup fresh parsley, chopped; Juice of 1/2 lemon; Salt and freshly ground black pepper to taste; Grated Parmesan cheese, for serving (optional)

Anchovy walnut pappardelle: Prepare to be transported to the sun-drenched shores of Italy with this surprisingly simple yet utterly divine pasta dish. Forget everything you think you know about anchovies! This isn't about overpowering fishiness; it's about umami, depth, and a savory richness that will have you craving more.

While its exact origins are shrouded in the mists of Italian culinary history, dishes combining humble ingredients like anchovies, walnuts, and pasta have likely graced tables for centuries, particularly in regions where fresh seafood and nuts are abundant. This recipe is a testament to the beauty of Italian cooking – transforming simple pantry staples into a restaurant-worthy meal.

What makes anchovy walnut pappardelle so irresistible? It's the perfect balance of flavors and textures. The salty, briny anchovies melt into a luscious sauce, complemented by the earthy crunch of toasted walnuts and the satisfying chew of perfectly cooked pappardelle. It’s quick enough for a weeknight dinner but elegant enough to serve to guests. Plus, it's a fantastic way to introduce even the most skeptical eaters to the magic of anchovies. Trust me, this is a flavor combination you won't soon forget!

Ingredients:

1 pound pappardelle pasta
1/4 cup extra virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
2 ounces anchovy fillets, packed in oil, drained
1/2 teaspoon red pepper flakes, or more to taste
1/2 cup dry white wine
1/4 cup reserved pasta water
1 cup toasted walnuts, coarsely chopped
1/4 cup fresh parsley, chopped
Juice of 1/2 lemon
Salt and freshly ground black pepper to taste
Grated Parmesan cheese, for serving (optional)

Preparing the Anchovy Walnut Sauce

Alright, let's get started on this flavor bomb! The anchovy walnut sauce is surprisingly simple to make, but it packs a serious punch. Don't be scared of the anchovies; they melt into the oil and create a savory, umami-rich base that's absolutely delicious.

Sauté the Garlic and Anchovies: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the thinly sliced garlic and cook, stirring frequently, until it's fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. This should take about 2-3 minutes.
Melt the Anchovies: Add the drained anchovy fillets to the skillet. Using a wooden spoon or spatula, break them up and stir them into the garlic and oil. Continue cooking, stirring occasionally, until the anchovies have completely melted into the oil and almost disappeared. This usually takes about 3-5 minutes. You should end up with a slightly cloudy, fragrant oil.
Add Red Pepper Flakes: Stir in the red pepper flakes. The amount you use depends on your spice preference. Start with 1/2 teaspoon and add more to taste. Remember, you can always add more, but you can't take it away!
Deglaze with White Wine: Pour in the dry white wine. This will deglaze the pan, lifting up any browned bits from the bottom and adding a layer of complexity to the sauce. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate and the sauce to slightly reduce.
Simmer the Sauce: Reduce the heat to low and let the sauce simmer gently while you cook the pasta. This will allow the flavors to meld together and deepen.

Cooking the Pappardelle

Now, let's get that pasta cooking! Pappardelle is a wide, flat noodle that's perfect for capturing all that delicious sauce. Make sure you cook it al dente, so it has a nice bite.

Boil the Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted; this will season the pasta from the inside out. A good rule of thumb is to use about 1 tablespoon of salt per gallon of water.
Cook the Pasta: Add the pappardelle pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Start checking for doneness a minute or two before the recommended cooking time.
Reserve Pasta Water: Before draining the pasta, reserve about 1/4 cup of the pasta water. This starchy water is liquid gold! It will help to emulsify the sauce and create a creamy, luscious texture.
Drain the Pasta: Drain the pasta in a colander, being careful not to overcook it.

Bringing it All Together

This is where the magic happens! We're going to combine the sauce and the pasta, adding the walnuts, parsley, and lemon juice for a final burst of flavor.

Combine Pasta and Sauce: Add the drained pappardelle to the skillet with the anchovy walnut sauce. Toss well to coat the pasta evenly with the sauce.
Add Pasta Water: If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to create a creamy, emulsified sauce that clings to the noodles.
Stir in Walnuts and Parsley: Add the toasted walnuts and chopped parsley to the pasta. Toss again to combine. The walnuts will add a nice crunch and nutty flavor, while the parsley will provide a fresh, herbaceous note.
Add Lemon Juice: Squeeze the juice of 1/2 lemon over the pasta. The lemon juice will brighten the flavors and add a touch of acidity that balances the richness of the sauce.
Season to Taste: Season with salt and freshly ground black pepper to taste. Be sure to taste the pasta before adding any additional salt, as the anchovies are already quite salty.

Serving Suggestions

Now that your anchovy walnut pappardelle is ready, it's time to serve it up! Here are a few suggestions to make it even more special:

Grated Parmesan Cheese: Serve the pasta immediately, garnished with grated Parmesan cheese, if desired. The Parmesan cheese will add a salty, savory flavor that complements the anchovy walnut sauce.
Extra Olive Oil: Drizzle with a little extra virgin olive oil for added richness and flavor.
Fresh Parsley: Sprinkle with a little more fresh parsley for a pop of color and freshness.
Side Dish: Serve with a simple green salad or some crusty bread for dipping in the sauce.
Wine Pairing: Pair with a crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio.

Tips and Variations

Want to customize this recipe to your liking? Here are a few tips and variations to try:

Add Capers: For an extra briny flavor, add a tablespoon or two of capers to the sauce along with the white wine.
Use Different Nuts: If you don't have walnuts on hand, you can use other nuts, such as almonds, pecans, or pine nuts. Just be sure to toast them before adding them to the pasta.
Add Vegetables: For a heartier meal, add some vegetables to the sauce, such as sautéed spinach, kale, or mushrooms.
Make it Spicy: If you like things extra spicy, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
Use Different Pasta: While pappardelle is the traditional choice for this dish, you can also use other types of pasta, such as fettuccine, linguine, or spaghetti.
Garlic Lovers: If you are a garlic fiend like me, don't be afraid to add more garlic!

Enjoy!

I hope you enjoy this anchovy walnut pappardelle as much as I do! It's a simple yet satisfying dish that's perfect for a weeknight meal or a special occasion. The combination of salty anchovies, crunchy walnuts, and fresh parsley is simply irresistible. Buon appetito!

Conclusion:

So there you have it! This anchovy walnut pappardelle is truly a dish that deserves a spot in your regular rotation. It’s quick enough for a weeknight meal, yet sophisticated enough to impress guests. The umami-rich anchovies, the satisfying crunch of the walnuts, and the perfectly al dente pappardelle all come together in a symphony of flavors and textures that will leave you wanting more. I know I always do! But what makes this recipe a must-try, beyond just the deliciousness? It's the sheer versatility. It's a blank canvas for your culinary creativity. Feel free to experiment with different types of nuts – toasted hazelnuts or pine nuts would be fantastic substitutes for the walnuts. If you're not a fan of anchovies (though I urge you to give them a chance!), you could try using a high-quality fish sauce for a similar depth of flavor, just be mindful of the salt content. A squeeze of lemon juice at the end brightens everything up beautifully, and a sprinkle of red pepper flakes adds a welcome touch of heat. For serving suggestions, this anchovy walnut pappardelle is wonderful on its own as a light lunch or dinner. However, it also pairs perfectly with a simple green salad dressed with a lemon vinaigrette. If you're looking to make it a more substantial meal, consider adding grilled shrimp or chicken. A side of crusty bread is also a must for soaking up all that delicious sauce! And don't be afraid to get creative with the pasta itself. While I personally love the wide, ribbon-like texture of pappardelle, this sauce would also be fantastic with fettuccine, linguine, or even penne. The key is to choose a pasta shape that can really grab onto the sauce and deliver all those wonderful flavors with every bite. I truly believe that this recipe is a winner. It's simple, flavorful, and adaptable to your own personal preferences. It's a dish that I've made countless times, and it always brings a smile to my face. The combination of salty, nutty, and savory flavors is simply irresistible.

Why You Should Make This Tonight!

I've poured my heart into creating this recipe, and I'm confident that you'll love it as much as I do. It's a celebration of simple ingredients and bold flavors, and it's a testament to the fact that you don't need a lot of fancy equipment or complicated techniques to create a truly memorable meal. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won't regret it. This anchovy walnut pappardelle is a culinary adventure waiting to happen.

Share Your Culinary Creations!

And most importantly, I want to hear about your experience! Once you've tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. I love hearing from my readers and learning from your experiences. Your feedback helps me to improve my recipes and create even more delicious content for you to enjoy. Don't forget to snap a picture of your finished dish and share it on social media using the hashtag #AnchovyWalnutPappardelle. I can't wait to see your culinary creations! Happy cooking!