Pasta with Anchovies and Nuts

Ingredients

• 8 anchovy fillets (in oil)
• 500 g corn rigatoni
• Salt
• 3 Garlic cloves
• 2 tbsp olive oil
• 150 g mixed chopped nuts (walnuts, pecans, macadamia nuts)
• 100 g chestnuts (vacuum packed)
• 0.5 bunch Parsley
• black pepper (ground)

Instructions

1. 1.

   Drain the anchovies well and finely chop them. Cook the pasta in boiling salted water until al dente. Peel the garlic and slice it into very thin rounds. Heat the oil in a pan and sauté the nuts with the garlic and anchovies.

2. 2.

   Wash the parsley, shake off excess water, and finely chop the leaves. Add the drained pasta and chestnuts to the pan, toss together, season with pepper, and serve on preheated plates.