Pansotti
True pansotti are stuffed, with a mixture like this, but I rarely feel like filling pasta, and this way it makes a very fast meal and tastes just as good (it tastes even better with fresh pasta, page 541). Like Tarator or Skordalia (page 600), a terrific use of nuts as sauce.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil and add salt. Soak the bread in the milk. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, gradually add the oil, using just enough so that the mixture forms a very thick paste. Squeeze out the bread and add it to the mix, which will be very thick. Now add the milk the bread soaked in and enough water to make a saucy mixture. Season with salt and pepper.
Step 2
Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it—reserve some of the cooking water—and toss with the sauce. If the mixture appears too thick, thin with a little of the pasta-cooking water (or more olive oil). Taste and adjust the seasoning, then serve, with more Parmesan.
