Aglio e Olio alla Fremont

Aglio e Olio alla Fremont

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Vertigon
Recipe by  Vertigon

“When my family moved away from Seattle, one of the things we missed the most was a pasta dish from one of our favorite restaurants. I worked to recreate it from a number of similar recipes, but it required some improvisation because there's nothing like it. The garlic is an integral part, and if you love the stuff, you can dial it up to a full bunch. The true Roman-style is without grated Parmesan on top, but if you love the stuff, it's fine with as well.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet.
  2. Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain.
  4. Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
  5. Transfer spaghetti to the hazelnut mixture; add Marsala wine. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Split spaghetti mixture onto 2 plates; top with olives.

Share It

Review (1)

Rate This Recipe
Melanie
1

Melanie

Uniquely delicious! I was weary, if not skeptical, of this dish. Even the smell when it was done made me wonder what I'd done. But it won me over with the first bite. I left out the anchovy due to allergies but agree that they should go in there so if you can do add them. I also had to use fresh hot peppers. I ate this dish with and without parmiggiano reggiano and can say it is delicious both ways. The olives, tomatoes and hazelnuts made for a very interesting texture in each bite, albeit it took a minute to get used to but the flavours were heaven together. The marsala adds a good flavour to compliment the spice, nut and tang of the other ingredients. If you look at this and go, "no way!", you are making a mistake. It's one-of-a-kind flavour will creep up on you and will win you over by the first bite! Thanks for sharing.

More Reviews

Similar Recipes

Pasta e Olio
(290)

Pasta e Olio

My Favorite Sesame Noodles
(62)

My Favorite Sesame Noodles

Spaghetti Aglio e Olio
(45)

Spaghetti Aglio e Olio

Spaghetti Olio
(29)

Spaghetti Olio

Rigatoni alla Puttanesca e Arrabbiata
(6)

Rigatoni alla Puttanesca e Arrabbiata

Chicken con Vino e Aglio (with Wine and Garlic)
(5)

Chicken con Vino e Aglio (with Wine and Garlic)

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 1108 cal
  • 55%
  • Fat
  • 65.7 g
  • 101%
  • Carbs
  • 102.4 g
  • 33%
  • Protein
  • 21.8 g
  • 44%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spaghetti Aglio e Olio

>

next recipe:

Quick and Easy Spaghetti and Spices