Author Notes: “This is my father’s recipe,” writes Eugenia Bone, “one I often serve to vegetarians, who almost always have an epiphany when they taste it on spaghetti.” And not only does the sauce keep for other uses, covered in olive oil in the fridge, it gets better and better. The aromas of garlic and oregano are lured out, mingling with the nutty bits and perfuming the oil. Bone stuffs pork chops with it, stirs it into seafood stew, and spoons it on top of bruschetta. Sauce recipe adapted from Well-Preserved by Eugenia Bone (Clarkson Potter, 2009). —Genius Recipes
Serves: 4 with sauce to spare
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Edward Giobbi's Spaghetti alla Foriana
Print RecipeIngredients
- Foriana Sauce
- 1 cup walnuts
- 1 cup pine nuts
- 5 tablespoons sliced garlic (about 10 large cloves)
- 3 teaspoons dried oregano
- 3 tablespoons olive oil plus more for covering the jars
- 1/2 cup white or golden raisins
- Salt and freshly ground black pepper to taste
- Spaghetti alla Foriana
- 3/4 pound spaghettini
- 1 cup Foriana Sauce
- 1/2 cup grated pecorino cheese (serve on the side to make the dish vegan-friendly)
Instructions
Foriana Sauce
- Place the walnuts, pine nuts, and garlic in a food processor and pulse to a fine chop, until the nuts are like damp granola. Add the oregano and pulse a few more times to combine.
- Heat the olive oil in a medium sized skillet over a medium heat. Add the nut mixture, the raisins, and salt and pepper to taste. Cook for about 5 minutes, stirring constantly to avoid burning or searing.
- If storing sauce for later, bring 3 half-pint jars and their bands to a boil in a large pot of water fitted with a rack. Boil for 10 minutes. Remove the jars with tongs (the tongs don’t need to be sterilized). Simmer new lids in a small pan of hot water to soften the rubberized flange. When the jars are dry but still hot, pack in the Foriana Sauce, eliminating as many air pockets as you can. Fill the jars to about 1 inch below the rim. Add a 1/2-inch layer of oil to cover. Wipe the rims with a paper towel, set on the lids, screw on the bands, and refrigerate. Check on the sauce a day after you make it: you may need to add more oil to ensure it is completely covered.
- Be sure to cover the surface of the sauce well with oil after each use. Remove only the quantity of sauce you need for a dish and allow that to come to room temperature. Cover the remaining sauce in the jar with fresh oil and return it to the fridge promptly.
- You can hold Foriana Sauce, covered in olive oil in the refrigerator, for 10 days. (Note: Because of a low but very serious risk of botulism, make sure that the sauce heats through thoroughly in Step 2, and do not keep it in the refrigerator for longer than 10 days.)
Spaghetti alla Foriana
- Cook the spaghettini in salted boiling water until al dente. Drain and toss with the Foriana Sauce. Garnish with the cheese. Check the seasoning and serve immediately.
- This recipe is a Community Pick!
