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Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies

Serves 4


    This combination of fish and walnuts is inspired by pasta dishes from Italy’s Amalfi Coast. Don’t be scared off by the anchovies. The preserved fish disappears into a rich, silken sauce infused with garlic and a hint of spice. Keeping the walnuts in large pieces adds a rich, nutty flavour and turns an economical dish into something a bit more luxurious. 


    Fishing for anchovies

    Look for anchovy paste in tubes and anchovy fillets in oil in small jars or cans in the fridge section of your fish market or grocer. In a pinch, you can substitute a can of sardines in olive oil. Just be careful when choosing a brand, as some are quite salty. The leftover paste or jarred anchovies make for a tasty addition to any kind of sautéed greens, with or without pasta. 


    Sautéed Rapini with Spaghetti, Garlic, Toasted Walnuts, and Anchovies


      • 10 oz (280 g) spaghetti
      • 2 Tbsp (30 mL) anchovy oil (see tip)
      • 1/2 fresh red chili pepper, finely chopped
      • 4 garlic cloves, peeled but kept whole
      • 1 bunch rapini, stems diced, leaves torn into small pieces
      • 10 anchovy fillets in oil (see tip)
      • 1/4 cup (60 mL) walnut halves
      • 1/4 cup (60 mL) finely chopped fresh parsley
      • 1 Tbsp (15 mL) anchovy paste (optional—see tip)


      Per serving:

      • calories324
      • protein14 g
      • total fat9 g
        • sat. fat1 g
      • total carbohydrates47 g
        • sugars1 g
        • fibre5 g
      • sodium260 mg



      In large pot of water, cook pasta according to package directions until al dente. Drain, reserving 1/4 cup (60 mL) cooking water.


      While pasta cooks, in large skillet, heat oil over medium heat. Add chili pepper, garlic, and rapini stems. Cook for 1 minute. Add anchovy fillets, breaking them up so they melt into the sauce. Add walnuts, rapini leaves, half of parsley, and 1/4 cup (60 mL) pasta cooking water. Cook for 2 minutes, adding more pasta water if too dry.


      Add drained pasta to sauce along with anchovy paste, if using, and stir to combine. Remove from heat and discard garlic (or eat it!) and garnish with remaining parsley.



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      An Elegant Afternoon Tea

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      Whether you call her Mom, Mother, Momma, or Mum, an afternoon tea is the perfect way to celebrate that special person in your life. It can not only be a fun and elegant occasion but also offer a wonderfully relaxed celebration. Afternoon tea has come to be a sort of ritual that allows you to slow down and take your time. The pace is gentle and calm, allowing time for everyone to unwind. Because it’s also something we don’t all do every day, it can help spark conversation and provide a special sense of occasion. The host can prepare food in advance, and with plenty of options both savoury and sweet, it can easily provide something that all will enjoy. And because offerings are all beautifully laid out and displayed, there’s no getting up and down from the table, which leaves everyone free for the most important reason for gathering—spending time with Mom. With afternoon tea, there’s plenty of opportunity to visit and spend time together and enjoy delicious food; these six recipes will help you prepare an afternoon tea to nourish body and soul and to celebrate Mom in style.