A Simple Pasta Dinner: California-Style Pasta Foriana
This simple pasta dinner recipe - a California riff on Pasta Foriana or Spaghetti alla Foriana - is pantry and budget friendly, a meatless option that isn't missing on flavor, and is truly delicious. It's loaded with flavor from California grown ingredients including walnuts, garlic, raisins, kale, and optional-but-encouraged Fresno chilies, swirled together with California extra virgin olive oil.If you're a fan of throwing incredible meals together in a hurry, or looking for a fabulous late night pasta recipe, this is for you.
Equipment
- 1 food processor optional
Ingredients
- 4 cloves garlic
- ½ cup California walnut halves
- ¼ cup pine nuts
- 2 TBSP dried oregano
- ¼ cup California extra virgin olive oil
- 1 Fresno chili sliced then
- 1 ½ tsp kosher salt
- ½ tsp fresh ground black pepper
- ½ cup golden or combo California raisins
- 2 cups chopped lacinato kale
- 8 oz bucatini or thick pasta noodle cooked according to package instructions, 1 cup of pasta water reserved
- 1 TBSP red wine vinegar
- 2 oz aged California cheddar grated
Instructions
- Using a food processor, pulse the garlic cloves until finely chopped. Add the walnut halves and pulse until evenly chopped and coarse in texture. Pour in the pine nuts and dried oregano and pulse just to combine (you could also use a high-powered blender or chop finely by hand.)
- Warm the olive oil in a skillet over medium-high heat. Spread the walnut mixture in an even layer and toast in the oil for 1-2 minutes, until fragrant. Stir and continue toasting another 2 minutes, being careful not to scorch the garlic.
- Add the sliced chili, season with salt and pepper, and cook another 2 minutes, stirring frequently.
- Next, stir in the raisins and the kale and cook until the kale starts to wilt, 3-4 minutes. Pour in ½ cup of the reserved pasta water and simmer for 5 minutes to thicken the sauce.
- Stir in the red wine vinegar, taste, and season to your preference with additional salt or pepper. Add pasta water as needed for a saucier consistency.
- Remove the pan from the heat, add the cooked pasta, and toss to combine. Divide amongst 4 plates and top with a generous sprinkle of the grated cheese to serve!
Video
Notes
Any leftover pasta is fabulous in a frittata the next day.
Nutrition
Calories: 615kcalCarbohydrates: 65gProtein: 16gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 14gCholesterol: 14mgSodium: 979mgPotassium: 509mgFiber: 6gSugar: 14gVitamin A: 1348IUVitamin C: 28mgCalcium: 213mgIron: 3mg
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