Vermicelli with Walnuts & Garlic

This is Italian pantry cooking at its most satisfying: a handful of staples, no fuss, and a dish on the table before you can blink. Vermicelli gets tossed with walnuts toasted in garlic-scented olive oil, a shower of pecorino, cracked black pepper, and just enough starchy pasta water to bring it all together into a light, clinging sauce.

The garlic cooks whole in the olive oil over medium-low heat until golden, then comes out. This infuses the oil with mellow garlic flavor without any bitter burnt bits. The walnuts go into that same fragrant oil and toast gently for about five minutes, picking up the garlic flavor while developing a warm, nutty crunch.

Pasta water is the glue here. That starchy, salty liquid emulsifies with the olive oil and melted pecorino to create a silky coating on each strand. Reserve half a cup before draining and add it gradually. You want the pasta moist and glossy, not soupy. Toss everything together in a big warm bowl, hit it with pepper and parsley, and serve the second it’s done. This is not a dish that waits well.

Chef Tips

• Chop the walnuts fine so they distribute evenly and stick to the vermicelli. Large pieces slide off thin pasta.
• Don’t rinse the drained pasta. You need that surface starch for the sauce to cling.
• Use real pecorino Romano, not pre-grated Parmesan. The salty, sharp bite of pecorino is what makes this dish sing against the buttery walnuts.

Variations

• Brown butter version: Replace the olive oil with browned butter for a richer, nuttier base that complements the walnuts beautifully.
• Lemon zest: Add the zest of one lemon along with the parsley for a bright, citrusy lift that cuts through the richness.