Search thousands of recipes reviewed by home cooks like you.

Aglio e Olio alla Fremont

Aglio e Olio alla Fremont

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Vertigon

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Buckwheat Queen
2

Buckwheat Queen

5/23/2014

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.

jeanne
0

jeanne

9/2/2014

The anchovy paste is necessary. This was spicy, tangy, bursting with unique flavor and texture. I doubled the recipe to serve 5 people and had leftovers. My company did not eat much of it. It was a little better the next day, but I still picked out the nuts and I will not make it again.

Similar recipes