Aglio e Olio alla Fremont

Name: Aglio e Olio alla Fremont
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 teaspoon anchovy paste; 3 cloves garlic, chopped; 118 milliliters hazelnuts; 8 larges Kalamata olives (optional); 59 milliliters Marsala wine; 79 milliliters extra-virgin olive oil, or as needed; 2 jarred pepperoncini peppers, sliced; 227 grams spaghetti; 59 milliliters sun-dried tomatoes packed in oil, sliced

Aglio e Olio alla Fremont might be a good recipe to expand your main course recipe box. This dairy free and pescatarian recipe serves 2. One portion of this dish contains about 23g of protein, 59g of fat, and a total of 1050 calories. A mixture of sun-dried tomatoes, garlic, hazelnuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 35 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Spread hazelnuts onto a baking sheet.

Ingredients you will need

Hazelnuts

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Hazelnuts

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Oven

Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin.

Ingredients you will need

Hazelnuts

Nuts

Equipment you will use

Rolling Pin

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.

Ingredients you will need

Spaghetti

Water

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Pot

Drain.

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.

Ingredients you will need

Peperoncini

Olive Oil

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.

Ingredients you will need

Sun Dried Tomatoes

Anchovy Paste

Hazelnuts

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.

Ingredients you will need

Wine