Francine Segan shares the recipe for her Cheapskate Pasta from her new book Pasta Modern:New & Inspired Recipes from Italy. It’s a quick recipe, the idea of Cheapskate Pasta is to empty your cupboards into the pot, so feel free to use any sort of nuts, dried fruit and pantry favorites in any quantities you like!
- 1 pound fussili or other short pasta **
- 5 tablespoons olive oil
- 1 garlic clove sliced
- 1/4 cup chopped hazelnuts
- 1/4 cup chopped walnuts
- 1 tablespoon pine nuts
- 2 tablespoons raisins
- 2 tablespoons salted capers rinsed
- 3 large tomatoes
- 8 to 10 pitted oil cured black olive cut in half
- Pinch dried oregano
- 1/4 cup chopped fresh parsley plus more
Cook the spaghettoni in salted boiling water until al dente.
Meanwhile, heat the oil and garlic in a pan until golden, then add the hazelnuts, walnuts, pine nuts, raisins, and capers and cook for a few minutes. Plunge the tomatoes in boiling water for a few seconds, then into a bowl of cold water. Peel and dice the tomatoes and stir into the sauce. Cook for 4 or 5 minutes, then add the olives, oregano and parsley and cook for a minute. Drain the pasta and toss in the sauce along with some of the cooking liquid to amalgamate the flavors.
Serve topped with more parsley.
This recipe was shared with Pasta Fits from our friend, Francine Segan. Read more about this dish and about Francine in our November Spotlight on Pasta!
**Garofalo or Felicetti pasta is suggested by Francine