Cavatelli con le Noci

Cavatelli con noci is a popular dish in the Campania region of Italy that isn’t well known in other countries. What I love about this dish is not only how quick it comes together but also how filling the walnuts make it.

Cavatelli con le noci is very similar to Aglio e Olio but with the addition of walnuts and cavatelli instead of spaghetti. For the peppers it is usually made with peperoncini that is crushed, but crushed red pepper are a great substitute if you cannot find whole dried peppers. For those that don’t like spice you can omit the pepper.

Check out our homemade cavatelli recipe if you would like to try this with fresh cavatelli instead of dried!

Print Recipe

Cavatelli con le Noci

Cuisine: Italian, Pasta Courses: Dinner, Lunch

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 2

Best Season: Suitable throughout the year, Winter

Description

A quick, healthy pasta dish made with olive oil, garlic, dried peppers and walnuts.

Ingredients

Servings

• ¹⁄₂ lb Cavatelli (substitute your favorite pasta)

• ²⁄₃ Cup Walnuts

• 4 tbs Extra virgin olive oil

• 2 clove Garlic (Sliced)

• ¹⁄₂ tsp Crushed red pepper (optional)

• 3 tbs Fresh parsley

Instructions

1. Crush the walnuts

   Using a pestle and mortar or food processor, crush the walnuts until fine with leaving some texture. If you are using unsalted walnuts add a pinch of salt to taste. 

   

2. Prepare the Sauce

   Add the olive oil, garlic and chilli pepper to a skillet over medium-low heat. Simmer for a couple minutes until the garlic starts turn a lightly golden. Reduce the heat to low and add the walnuts, cooking for another 5 minutes. 

   

3. Boil the pasta

   Boil the cavatelli in a well salted pot of water according to package instructions or a couple minutes if using fresh. 

4. Toss the pasta

   Once the pasta is done add to the garlic mixture along the chopped parsley. Add a splash of the pasta water and cook tossing for a minute.