Uploaded February 2025 | Updated September 2026, 55 minutes ago
I'm told this was Al Capone's favorite way to eat spaghetti. What really set the hook for me was the idea of walnuts sautéed with garlic in olive oil. This has a deep, nutty taste which the Ravishing Mrs. Ritter greatly enjoyed.
Ingredients:
1 box of spaghetti noodles cooked Al Dente and drained (save 1 cup of the pasta water)
6 cloves garlic, finely chopped
1 cup of extra virgin olive oil
1 cup of walnuts, finely chopped
1 cup flat leaf parsley, finely chopped. Reserve a little to top as a garnish if you'd like
1 teaspoon red pepper flakes
1 pinch kosher salt
1 teaspoon black pepper
2 cups grape tomatoes cut in half
grated parmesan cheese for topping
Directions:
1. Heat the olive oil over low heat. Add garlic and walnuts and stir until garlic is approximately the same color as the nuts (about 3-4 minutes)
2. Add parsley and red pepper flakes and stir in well. Add salt and pepper.
3. Toss in cooked spaghetti, tomatoes, and pasta water and stir together well. Continue cooking over low heat another few minutes. Continue stirring pasta in the sauce until well coated.
4. Add grated parmesan cheese and serve.
Steve's Extra Thoughts on this dish:
- I used 1 1/2 cups olive oil which was a bit too much. You just need enough oil to coat the pasta.
- Consider adding diced onions with the garlic and walnuts. Could give a little extra mouthfeel to the dish.
- Pull and drain your spaghetti just shy of the Al Dente level. They'll cook a bit longer with the sauce in the pan along with the reserved pasta water.
- Cook that pasta water down a bit after you add it. It'll help the sauce stick to the spaghetti and make the sauce a little creamier.
I'm told this was Al Capone's favorite way to eat spaghetti. What really set the hook for me was the idea of walnuts sautéed with garlic in olive oil. This has a deep, nutty taste which the Ravishing Mrs. Ritter greatly enjoyed.
Ingredients:
1 box of spaghetti noodles cooked Al Dente and drained (save 1 cup of the pasta water)
6 cloves garlic, finely chopped
1 cup of extra virgin olive oil
1 cup of walnuts, finely chopped
1 cup flat leaf parsley, finely chopped. Reserve a little to top as a garnish if you'd like
1 teaspoon red pepper flakes
1 pinch kosher salt
1 teaspoon black pepper
2 cups grape tomatoes cut in half
grated parmesan cheese for topping
Directions:
1. Heat the olive oil over low heat. Add garlic and walnuts and stir until garlic is approximately the same color as the nuts (about 3-4 minutes)
2. Add parsley and red pepper flakes and stir in well. Add salt and pepper.
3. Toss in cooked spaghetti, tomatoes, and pasta water and stir together well. Continue cooking over low heat another few minutes. Continue stirring pasta in the sauce until well coated.
4. Add grated parmesan cheese and serve.
Steve's Extra Thoughts on this dish:
- I used 1 1/2 cups olive oil which was a bit too much. You just need enough oil to coat the pasta.
- Consider adding diced onions with the garlic and walnuts. Could give a little extra mouthfeel to the dish.
- Pull and drain your spaghetti just shy of the Al Dente level. They'll cook a bit longer with the sauce in the pan along with the reserved pasta water.
- Cook that pasta water down a bit after you add it. It'll help the sauce stick to the spaghetti and make the sauce a little creamier.
