aglio e olio alla fremont

Ingredients

• Servings: 2
• 1/2 cup hazelnuts
• 1/2 pound spaghetti
• 1/3 cup extra-virgin olive oil, or as needed
• 2 jarred pepperoncini peppers, sliced
• 3 cloves garlic, chopped
• 1/4 cup sun-dried tomatoes packed in oil, sliced
• 1 teaspoon anchovy paste
• 1/4 cup
• 8 large kalamata olives (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread hazelnuts a baking sheet.
• bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. allow hazelnuts to cool completely on baking sheet. rub cooled hazelnuts between your palms to remove the bitter paper-like skins. transfer hazelnuts to a resealable bag and close. crush nuts using a rolling pin.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain.
• pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
• transfer spaghetti to the hazelnut mixture; add . toss mixture in skillet over medium heat until evenly combined and is slightly evaporated, 2 to 3 minutes. split spaghetti mixture 2 plates; top with olives.