Aglio e Olio alla Fremont

Italian

Aglio e Olio alla Fremont

Aglio e Olio alla Fremont
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    2 People
  • VIEWS
    12

This inspired Aglio e Olio is a symphony of Mediterranean flavors, featuring toasted hazelnuts, sun-dried tomatoes, and Kalamata olives. A sophisticated twist on a classic, this dish brings a delightful crunch and a burst of umami to your pasta night.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    102 g
  • Cholesterol
    1 mg
  • Fiber
    8 g
  • Protein
    22 g
  • Saturated Fat
    8 g
  • Sodium
    1194 mg
  • Sugar
    7 g
  • Fat
    66 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Spread hazelnuts onto a baking sheet. (5 minutes)

02

Step

Bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. Allow hazelnuts to cool completely on baking sheet. Rub cooled hazelnuts between your palms to remove the bitter paper-like skins. Transfer hazelnuts to a resealable bag and close. Crush nuts using a rolling pin. (20 minutes)

03

Step

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving about 1/2 cup of pasta water. (15 minutes)

04

Step

Pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. Add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes. (5 minutes)

05

Step

Transfer spaghetti to the hazelnut mixture; add Marsala wine and a splash of the reserved pasta water. Toss mixture in skillet over medium heat until evenly combined and wine is slightly evaporated, 2 to 3 minutes. Add more pasta water if needed to create a light sauce. Split spaghetti mixture onto 2 plates; top with olives. (5 minutes)

For a richer flavor, consider using garlic-infused olive oil.
Toasting the hazelnuts enhances their nutty flavor and adds a delightful crunch.
If you don't have Marsala wine, a dry sherry or white wine can be substituted.
Adjust the amount of pepperoncini based on your spice preference.

Janick Weber

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.0/ 5 ( 4 Ratings)
Total Reviews: (4)

  • Bradley Marvin

    Jul 1, 2025

    I added a sprinkle of red pepper flakes for an extra kick. So good!

  • Cody Conn

    Jun 19, 2025

    This recipe is a game-changer! The hazelnuts add such a unique and delicious twist to the classic aglio e olio.

  • Mae Kihn

    Jun 14, 2025

    I loved the depth of flavor in this dish. The Marsala wine really elevates it. Will definitely make again!

  • Lavada Trantow

    Jun 3, 2025

    The instructions were clear and easy to follow. Even a beginner cook like me could make it without any issues.

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