in Italy

Pasta with mushroom sauce

updated

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Ingredients for 4 servings:

  • 2 m.-large onion(s), diced
  • 4 tbsp olive oil
  • e.g. chili pepper(s) or peperoncini, very finely chopped
  • 120 g walnuts, chopped
  • 1 bunch parsley, chopped
  • 125 ml white wine, dry
  • n. B. Salt
  • n. B. Pepper, black
  • 80 g olives, black, pitted, possibly halved
  • 500 g pasta (capellini) or spaghetti
  • n. B. Walnuts, halved, for decoration

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pasta with nut sauce

Sauté the diced onions in hot olive oil. Add the finely chopped chili pepper (if desired) and the walnuts, and simmer for about 5 minutes. Then puree. Add the chopped parsley and pour in the dry white wine. Bring to a boil, then reduce the heat until the sauce thickens. Season with salt and pepper. Heat the olives in the sauce and then serve with the pasta. Garnish with a few walnut halves. Tip: Walnut oil can be used instead of olive oil. This intensifies the nutty flavor of the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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