Linguine with Walnuts, Garlic, and Oil
Finely pressed or minced garlic is the key to a flavorful pasta sauce that can be varied to create quick meals.
Gather Your Ingredients
Before You Begin
The garlic is quickly and easily pureed with a garlic press. Alternatively, you can mince it with a chef’s knife, sprinkle with 1/4 teaspoon salt, and continue to mince to a paste, but be sure to reduce the amount of salt cooked with the oil and garlic to 1/2 teaspoon. Diluting the garlic with a bit of water before sautéing ensures a mild, even garlic flavor and helps to prevent burning. Although not a pantry item, parsley adds a fresh herbal flavor and should be used if you have some on hand. The finely chopped walnuts, sautéed with the garlic and oil, make for an especially rich sauce.
Instructions
1.
Heat oil, garlic, walnuts, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
2.
Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic and walnut mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
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