Trenette with Agliata Sauce

18 min
0 People
18 min
INGREDIENTS for 0 people
  • ¾ lb trenette
  • 4 cloves of garlic
  • 1 oz walnut kernels , (optional)
  • 2 ½ oz crustless white bread
  • 8 leaves of basil
  • 1 sprig parsley
  • 1 cup white wine vinegar
  • 1 cup Extra Virgin Olive Oil
  • salt and pepper

Crush the soft part of a loaf into a bowl and douse with the vinegar; leave to rest for 15 minutes, then wring the bread out and transfer to a mortar together with the garlic, basil and parsley. Distribute the walnuts on an oven sheet and put for some minutes into a hot oven, the rub them with a dish towel so as to remove the thin film which covers the kernels. Work the ingredients with the pestle to obtain a cream; then, amalgamating thoroughly, add the oil a little at a time and adjust the salt and pepper. Cook the pasta; drain when “al dente” and mix with the “Agliata” dressing, stirring well. “Agliata” is a sauce from the Ligurian tradition: ideal for dressing pasta, but also to accompany boiled foods, such as fish and meat.

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