Spaghetti Corleonese

Spaghetti Corleonese

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Credit: Tony Vallone, Chef/Owner, Tony’s, Houston
The National Culinary Review, October 2010


1 lb. spaghetti, fedelini or linguine
1 cup extra-virgin olive oil
8 garlic cloves, minced
12 anchovy fillets
½ cup walnuts, chopped into large pieces
½ cup pignoli (pine nuts), lightly toasted
½ cup dark raisins, soaked in 2 T. dry
Marsala or red wine, marinated 30 minutes (toss occasionally)
1 T. dried oregano, crushed
Pinch crushed red pepper flakes
Pinch coarsely ground black pepper
4 T. chopped fresh parsley
10 large basil leaves, torn


1. Cook pasta to al dente.

2. While pasta is cooking, heat oil in large skillet. Add garlic and anchovies. Sauté and stir over medium heat 2 minutes, mashing anchovies to a paste. Add nuts, raisins and wine marinade, oregano, red pepper flakes and black pepper; simmer over low heat 5 minutes, stirring constantly.

3. Drain pasta (not too well—sauce is enhanced when pasta not totally dry). Return pasta to cooking pot; toss well with sauce. Add parsley and basil; toss. Serve immediately.


4-6 servings


Main Dish, Pasta, Seafood, The National Culinary Review

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