Spaghetti Marco Polo
Submitted by ed_tice
Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that’s nutty, briny, and endlessly satisfying.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minNo tomato sauce? No problem.
This spaghetti takes the Mediterranean route with a crunchy walnut and olive mixture tossed over garlic-kissed pasta and finished with Parmesan.
Pimientos add a pop of sweet, smoky color while fresh parsley and basil keep it bright and herbaceous.
Every bite delivers a different texture: the snap of walnuts, the brininess of olives, the slippery twirl of perfectly oiled spaghetti.
It comes together fast and makes a strong case for ditching the red sauce entirely.
Chef Tips
- Toast the walnuts in a dry skillet for a couple minutes before chopping. It deepens their flavor and adds extra crunch.
- Cook the garlic in the olive oil just until fragrant, about 30 seconds. Pull the pan off the heat immediately so it doesn’t burn.
- Toss everything while the spaghetti is still hot. The heat releases the aromas from the basil and parsley and helps the Parmesan cling.
Ingredients
Directions
Combine walnuts, black olives, pimientos, and parsley.
Mix thoroughly.
Salt and pepper to taste.
Add basil and toss lightly.
Heat olive oil in large skillet over medium-high heat.
Add garlic and cook for about 30 seconds.
Remove from heat and add cooked spaghetti.
Add salt and fresh ground pepper to taste.
Toss thoroughly.
Serve spaghetti with walnut mixture.
Top with parmesan cheese.
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