Pasta Foriana
Pasta Foriana is a rustic Italian dish that celebrates the rich, nutty flavors of walnuts and almonds paired with the aromatic essence of garlic and oregano. This quick and satisfying recipe comes together in just 30 minutes and elevates simple spaghetti into a symphony of textures and flavors with its chunky, toasted nut topping. A hint of chili flakes adds optional heat, while a drizzle of extra virgin olive oil ties everything together. Perfect for weeknight dinners or when you want to impress guests with minimal effort, Pasta Foriana is a vegetarian delight that’s both comforting and elegant. Serve it with a sprinkle of Pecorino Romano for an extra layer of savory complexity.
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Recipe Information
Ingredients
- 400 grams Spaghetti (or your choice of pasta)
- 80 grams Walnuts
- 50 grams Almonds
- 3 cloves Garlic cloves
- 2 teaspoons Dried oregano
- 4 tablespoons Extra virgin olive oil
- 0.5 teaspoons Chili flakes (optional)
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 30 grams Grated Pecorino Romano (optional)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
While the pasta is cooking, prepare the Foriana sauce. In a food processor, combine the walnuts, almonds, garlic cloves, and dried oregano. Pulse until the mixture is coarsely chopped but not too fine; it should have a slightly chunky texture.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the nut and garlic mixture to the skillet and cook for 4-5 minutes, stirring often, until the nuts are toasted and fragrant.
If using chili flakes, add them to the skillet along with salt and black pepper to taste. Stir well and cook for another minute.
When the spaghetti is ready, reserve about 1 cup of the pasta cooking water, then drain the pasta.
Add the drained spaghetti to the skillet with the nut mixture. Toss gently to coat the pasta thoroughly. If the mixture is too dry, add a few tablespoons of the reserved pasta water to loosen it up.
Drizzle the remaining 1 tablespoon of olive oil over the pasta and give it a final toss. Adjust seasoning with additional salt and pepper if needed.
Serve immediately, garnished with grated Pecorino Romano if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.6 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 167 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
