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Aglio e Olio with Hazelnuts alla Fremont

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
2 servings
Dinner U.S.
Aglio e Olio with Hazelnuts alla Fremont
Ingredients
  • 1/2 cup hazelnuts
  • 1/2 pound spaghetti
  • 1/3 cup extra-virgin olive oil, or as needed
  • 2 jarred pepperoncini peppers, sliced
  • 3 cloves garlic, chopped
  • 1/4 cup sun-dried tomatoes packed in oil, sliced
  • 1 teaspoon anchovy paste
  • 1/4 cup Marsala wine
  • 8 large Kalamata olives
Instructions
1
First, heat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Spread the hazelnuts out in a single layer on a baking sheet.
3
Next, place the hazelnuts in the preheated oven and let them roast until they become fragrant, approximately 10 minutes.
4
Allow the hazelnuts to cool down completely on the baking sheet before proceeding.
5
To remove the bitter, papery skins from the hazelnuts, gently rub them between your palms.
6
Transfer the cooled and skinned hazelnuts to a resealable container, seal it, and crush the nuts using a rolling pin.
7
In a large pot of salted water, bring it to a boil.
8
Cook the spaghetti in the boiling water, stirring occasionally until it reaches your desired level of doneness - cooked through but still firm to the bite, approximately 10 to 12 minutes.
9
Drain the spaghetti.
10
Heat a skillet over medium heat and pour in enough olive oil to coat the bottom.
11
Cook and stir pepperoncini peppers and garlic in the hot oil until the garlic turns golden, approximately 3 minutes.
12
Add sun-dried tomatoes, crushed hazelnuts, and anchovy paste; cook and stir until warmed through, about 2 minutes.
13
Transfer the cooked spaghetti to the skillet with the hazelnut mixture.
14
Add a splash of Marsala wine and toss everything together in the skillet over medium heat until the mixture is evenly combined and the wine has slightly evaporated, approximately 2 to 3 minutes.
15
Split the spaghetti mixture onto two plates and top each plate with olives.