Nuts are one of the many delicacies of autumnal season, but since it is not possible to have them fresh every moment, we suggest to use our ready to use nut sauce, for an exquisite pasta dish.
For 6 people you need:
500g of spaghettoni Peck
A small vase of nut sauce
5 spoons of bread crumbs
5-6 spoons of extra-vergine olive oil Garda dop
2 cloves of garlic
1 big chili pepper
5-6 spoons of grated parmigiano reggiano
Jamaica's pepper grated at the moment
A spoon of minced parsley
Make the spaghettoni cook into salted boiling water; meantime heat up into a frying pan the extra-vergine olive oil with the 2 cloves of garlic and the entire chili pepper. When the oil will be tasty and the garlic gilded, add the bread crumbs and brown it for a while; than add the nut sauce, mix all together and warm it for a while.
Take away the garlic pieces and the hot pepper, than put aside the sauce; bolt down the spaghettoni 4 minutes before the time indicated on the package and keep the baking water. Put the pasta into a bowl with 3-4 half cups of water and end the cooking on high fire; incorporate the grated parmigiano, the Jamaica's pepper and the parsley. Serve the spaghettoni hot.
