Walnut Pasta

December 23, 2016
Serves 4 - 6 People
Prep time
Cook Time

This is a Sciabica Family favorite during the holidays. Many of our guests are skeptical at first, but one taste of our walnut pasta quickly produces smiles. We often enjoy this deliciously simple dish on Christmas Eve.

Olive Oil used: Garlic California Extra Virgin


  • 1 Pound
  • 3/4 Cups
    Sourdough Bread (cubed) or Bread Crumbs
  • 3/4 Cups
  • 1/2 Cup
    Sciabica's Garlic Extra Virgin Olive Oil
  • 1/2 Cup
    Flat Leaf Italian Parsley
  • 1/2 Cup
    Grated Italian Cheese (preferably romano)
  • 1 Tablespoon
    Sea Salt
  • 1/2 Cup
    Pasta Water (see recipe)


  1. Blend bread in a food processor. Add walnuts and blend until well chopped.

  2. Add 1/8 cup Sciabica's Garlic EVOO to a pan on medium heat. Once olive oil is warm, add bread/walnut mixture. Fry the mixture until golden brown. Set aside.

  3. Boil salted water. Cook spaghetti per package directions. Drain pasta.

  4. Be sure to save 1/2 cup of the pasta water. Pasta water is a great addition. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together.

  5. Combine pasta and bread/walnut mixture. Add parsley and cheese. Drizzle with olive oil.

  6. Plate an individual serving, then garnish with parsley and add cheese to taste.