Super easy pasta with hazelnuts and anchovies

I made an interesting and really easy pasta dish last night. It was inspired by a dinner my boyfriend and I had over the weekend at a fish restaurant near Rome, L’Osteria dell Orologio in Fiumicino, where I had swordfish with hazelnuts and a pasta with oysters and hazelnuts. Hazelnuts and seafood are a surprisingly good combo. You can also make this dish with walnuts instead of hazelnuts.

Serves 2

  • Approximately 1/3 cup toasted hazelnuts coarsely chopped
  • Approximately 1/3 cup olive oil
  • 2 cloves garlic, crushed
  • 4 to 6 anchovy fillets
  • Red chili pepper flakes
  • 250 g pasta (1/2 a regular sized pack) – I used bucatini
  • Coarse salt
  • Bunch of chopped parsley
  • Shredded Pecorino Romano cheese
  1. Put a large pot of water on the stove to boil.
  2. Meanwhile, warm the olive oil over medium heat in a frying pan big enough to eventually hold the pasta too and add the whole cloves of garlic. Cook the garlic until it is blonde in color and then remove.
  3. Toss in the anchovies and some red chili pepper flakes and cook while mashing the anchovies with a wooden spoon until they dissolve into the oil. Add the hazelnuts and cook briefly.
  4. When the water comes to a boil, add a handful of course salt and the pasta and cook until al dente.
  5. Toss the pasta with some pasta water in the olive oil and anchovy mix along with the parsley and cook briefly over medium-high heat.
  6. Plate the pasta and top with shredded pecorino.


  1. Thank you for posting this recipe! My Italian mom used to make this dish every Christmas. It was tradition and my favorite. I helped her make it many times, but I could never remember the quantities. Mom passed and I don’t think she ever wrote the recipe down.

    1. Author

      Thanks for your message. I’m glad you were able to find this recipe here. Hazelnuts and anchovies are a great combination. Happy Holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *