John Myers
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Spaghetti with Olive and Walnut Sauce
The perfect spaghetti with olive and walnut sauce recipe with a picture and simple step-by-step instructions.
spaghetti
- 200 g Pasta flour type 00
- 2 Eggs
- 1 pinch Salt
Olive and Walnut Sauce
- 2 Shallots, finely diced
- 100 g Walnut kernels, roughly chopped
- 1 bunch Leaf parsley, finely chopped
- 0,5 yellow Chilli pepper, pitted and finely chopped
- 150 ml Dry white wine
- Olive oil
- 100 g Herbal olives, stone-free, cut into rings
- Salt
- Black pepper from the mill
spaghetti
- Put the flour in a bowl, make a well in the middle, add the eggs and a pinch of salt. Then knead everything with your hands into an elastic dough, it will take a few minutes. Then wrap the dough in cling film and let it rest for at least 30 minutes at room temperature.
- Then roll out the dough thinly with the pasta machine and cut into spaghetti with the spaghetti attachment. Then cook them in sufficiently salted water until al dente.
Olive and Walnut Sauce
- Put some oil in a saucepan and fry the shallots until translucent, then add the walnuts and the chilli and simmer for about 5 minutes over medium heat. Then put everything in a tall vessel and puree with the magic wand.
- Put everything back into the saucepan, add the chopped parsley and pour the wine on top. Let the sauce boil down for a few minutes and then season with salt and pepper. And finally, heat the olives in it (the sauce shouldn’t boil anymore).
finish
- Strain the spaghetti, arrange on a pasta plate and pour the sauce over it.
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