A Naples Recipe for an Umbria Summer: Pasta with Walnuts and Tomatoes
Years ago, Salvatore, dear friend from Naples, cooked me this pasta dish and it was always a hit in my U.S. cooking classes. Salvatore made his salsa with the famous walnuts of Sorrento (said to be the best in Italy) of his cousin’s walnut trees.
We headed home with our tomatoes (and peaches and melons) and made this easy quick sauce for our lunchtime rigatoni pasta:
Salvatore’s Tomato Walnut Pasta Sauce
Ingredients (a pasta sauce for 6 – 8 persons)
1 pt of ripe cherry tomatoes (or small-sized Piccadilly tomatoes or any variety of small vine tomatoes)
1 – 1 1/2 c chopped walnuts
2 anchovies, packed in oil
Extra virgin olive oil (about 1 c).
salt, q.b. q.b. (quanto basta” or “as much as you need” – though probably none needed as anchovies salty)
2 – 3 garlic cloves
generous amount of fresh basil leaves
optional: handful of pine nuts
Pecorino cheese (or another sharp cheese) – to grate on pasta before serving
We stirred our sauce into rigatoni pasta, moistening a bit with the brodo della pasta (“pasta water” or salted water in which you’ve boiled the pasta). Thinking about it, I’ve decided that this pasta sauce could be delicious if made with almonds, too…or pecans..or hazelnuts..? Or a combination of all.
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