25 May Garbage Pail Pasta

Serves 2-3




  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped walnuts
  • 1 tablespoon finely chopped hazelnuts
  • 1 rounded tablespoon whole pine nuts
  • 2 tablespoons raisins (preferably golden)
  • 1 rounded tablespoon salted capers, rinsed and coarsely chopped if very large
  • 1/4 cup diced fresh cherry or grape tomatoes
  • 1/2 teaspoon dried oregano
  • 1 tablespoon finely chopped parsley
  • 6 small black olives (preferably Gaeta), pitted and coarsely chopped
  • 1 tablespoon salt, plus more to taste
  • 8 ounces thick spaghetti (spaghettoni) or regular spaghetti




  1. In a 9-10 inch skillet, heat oil over medium heat. When hot, add nuts and sauce until pine nuts become lightly colored.
  2. Add raisins, capers, and tomatoes. Cook, stirring frequently, for about 5 minutes.
  3. Add oregano, parsley, and olives. Starr well. Cook 1 minute longer. Salt to taste. Set aside.
  4. Boil spaghetti in at least 3 quarts of water with a heaping tablespoon of salt. When cooked, drain well.
  5. Toss pasta with seasonings over medium heat until well amalgamated.
  6. If desired, serve with grated pecorino or parmesan cheese.