Toasted Walnut & Sun-Dried Tomato Spaghetti

 

Toasted Walnut & Sun-Dried Tomato Spaghetti

Ingredients (Serves 4)

For the Toasted Crumb Topping:

¾ cup homemade or good-quality breadcrumbs

½ cup walnuts, finely chopped

2 tablespoons extra virgin olive oil

Pinch of salt

For the Pasta:

12 oz spaghetti or bucatini

2 tablespoons olive oil

1 small shallot, finely diced

½ yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon fennel seeds

½ cup sun-dried tomatoes, finely chopped (packed in oil, drained)

Juice of ½ lemon (plus zest if desired)

½ cup reserved pasta water

¼ cup fresh parsley, chopped

⅓ cup grated Parmigiano-Reggiano (plus more for topping)

Salt & black pepper, to taste

Instructions

1. Toast the Breadcrumbs & Walnuts:

Heat 2 tbsp olive oil in a skillet over medium heat. Add breadcrumbs and walnuts. Toast, stirring frequently, for 5–7 minutes until golden and crisp. Season lightly with salt. Set aside on paper towel to cool.

2. Cook the Pasta:

Bring a pot of salted water to a boil. Cook the spaghetti until al dente. Reserve ½ cup of the pasta water, then drain the pasta.

3. Build the Flavor Base:

In a large sauté pan, heat 2 tbsp olive oil over medium heat. Add shallot and onion; cook until soft and translucent, about 4–5 minutes. Stir in the garlic and fennel seeds; cook for 30 seconds until fragrant. Add sun-dried tomatoes and sauté for 1–2 minutes.

4. Combine Everything:

Add cooked pasta to the skillet. Toss well to coat in the oil and aromatics. Pour in reserved pasta water and lemon juice. Add half the toasted crumb mixture, parsley, and Parmigiano. Toss everything together until glossy and well combined.

5. Serve:

Plate the pasta and top with remaining walnut-breadcrumb mix, extra parsley, and more Parmigiano if desired. Drizzle with olive oil and a crack of black pepper. Serve hot.