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Al Capone's Walnut Pasta

Al Capone’s Walnut Pasta is a rustic Italian dish with deep historical roots, blending simple ingredients for a rich, flavorful meal. This dish, made with spaghetti, garlic, walnuts, olive oil, Parmesan cheese, and parsley, reflects the traditional cooking of Southern Italy that Capone’s family cherished. It offers a balance of creamy nuttiness from the walnuts, savory richness from the cheese, and a hint of freshness from the parsley. This comforting pasta was a taste of home for one of America’s most infamous figures, reminding him of his family's heritage and simpler times amidst his chaotic life.
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Prep Time 10 minutes
Cook Time 20 minutes

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Ingredients
  

  • 12 oz spaghetti or your favorite pasta
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 cup walnuts coarsely chopped
  • 1/4 cup freshly grated Parmesan cheese plus more for serving
  • 2 tbsp fresh Italian parsley chopped
  • Salt and black pepper to taste

Instructions
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Prepare the walnut sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it.
  3. Add the walnuts: Stir in the chopped walnuts and cook for another 2-3 minutes, allowing them to toast slightly and release their natural oils.
  4. Toss the pasta: Add the cooked spaghetti to the skillet, tossing to coat it in the garlic and walnut mixture. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
  5. Finish with Parmesan and parsley: Remove from heat and stir in the Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
  6. Serve: Plate the pasta and sprinkle with additional Parmesan cheese and a drizzle of olive oil for extra flavor.

Notes

  • For a creamier sauce, pulse the walnuts in a food processor until finely chopped, or mash them into a coarse paste for a more traditional texture.
 
  • Reserve pasta water to adjust the consistency of the sauce. Adding a splash of starchy pasta water will help the sauce cling better to the spaghetti.
 
  • Customize the dish by adding a pinch of red pepper flakes for some heat or swapping Parmesan for Pecorino Romano for a sharper flavor.