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Recipe Category: Pasta
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Farfalle With Roasted Garlic Nuts And Raisins Recipe
Ingredients
Makes 3 To 4 Servings
- ½ cup olive oil
- 2 tablespoons roasted garlic paste (chapter 1: soups)
- salt for the pasta water
- ¾ pound farfalle (bowtie pasta)
- ½ to ¾ cup minced flat-leaf parsley
- ½ cup raisins (preferably golden ones)
- ½ cup chopped walnuts, lightly toasted
- ½ cup chopped almonds, lightly toasted
- 3 scallions (white and tender green parts), finely minced
- ¾ teaspoon salt
- freshly ground black pepper
- red pepper flakes
Method
- Place the olive oil in a large bowl
- Add the roasted garlic paste, mashing it into the oil with the back of a fork
- Set aside
- Put a large pot of cold water to boil over high heat, and add a tablespoon of salt
- Place a large colander in the sink
- When the water boils, add the farfalle, keeping the heat high
- Cook for the amount of time recommended on the package, tasting the pasta toward the end of the suggested time to be sure it is not getting overcooked
- When it is just tender enough to bite into comfortably but not yet mushy, dump the water-plus-pasta into the colander
- Shake to mostly drain (it’s okay to leave some water clinging), and then transfer the pasta to the bowl containing the oil and garlic paste
- Use a fork or a wooden spoon to toss and turn the pasta until it becomes coated with the oil
- Keep tossing as you add the parsley, raisins, nuts, scallions, and salt
- Grind in a generous amount of black pepper, and sprinkle in a big pinch of red pepper flakes (according to your heat preference)
- Toss quickly and thoroughly
- Shaking the bowl helps
- Serve right away, making sure you dig down to the bottom of the bowl to scoop up all the tasty morsels that might have landed beneath the pasta
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