Spaghetti alla Natalina

Spaghetti alla Natalina is a classic Italian dish directly from the countryside of Naples. This pasta features fresh, hearty ingredients that many Italian farmers keep on hand all year round - another reason why we love it so much. No matter where you are in the world, this pasta is guaranteed to transport your taste buds to Italy with just a few simple ingredients.

📝 Ingredients

• 300 grams Spaghetti (11 oz Spaghetti)
• 80 grams California walnuts (3 oz. California walnuts)
• 1 handful Pine nuts
• 1 handful Sultanas
• 1 handful Halved black olives
• Fresh chopped parsley (as much as preferred)
• 250 grams Cherry tomatoes (9 oz. )
• 3-5 tbsp Passata (or blended peeled tomatoes)
• 2 Cloves of garlic
• 1 Chili pepper
• 2-3 Fresh anchovies
• 5-6 tbsp Extra virgin olive oil (EVOO)
• Salt and pepper (as much as required)
• 1 handful Capers (optional)

👨‍🍳 Instructions

1. 1--- To Make The Sauce: ---
2. 2Heat a pan on medium to low heat and add a drizzle of EVOO.
3. 3Add crushed garlic to the pan, plus a dash of water, to prevent it from burning.
4. 4Add chopped chilis and 2 to 3 anchovies.
5. 5Continue stirring the anchovies until they are completely dissolved into the liquid.
6. 6Once anchovies have disappeared, add the pine nuts, sultanas, crushed walnuts, and capers to the pan.
7. 7Continue stirring the ingredients together until they’re well combined.
8. 8Next, add the cherry tomatoes and let them to cook for at least 5 minutes.
9. 9After 5 minutes, gently press the tomatoes until they release their juice.
10. 10Add a splash of water to the tomato juice.
11. 11Now, add a few tbsps of passata to the sauce to make it thicker and creamier.
12. 12Add the halved olives and fresh parsley, stirring just for a minute.
13. 13Generously season with salt and pepper.
14. 14After the pasta has been cooked, add a cup of pasta water to finish the sauce.
15. 15--- To Make The Pasta: ---
16. 16Boil the water, adding a generous amount of salt.
17. 17Cook spaghetti according to the instructions on the box.
18. 18Reserve a small cup of pasta water.
19. 19Collect the pasta using tongs and a small strainer.
20. 20Add pasta to the pan with the sauce and mix togetherthoroughly.
21. 21If necessary, add a few more splashes of pasta water.