Ingredients
3/4 pound spaghetti
1/2 cup walnuts
1/2 cup golden raisins
3 tablespoons red wine vinegar
1/4 cup olive oil
4 cloves garlic, thinly sliced
4 cured anchovy fillets, chopped (about 2 tablespoons)
1/2 cup grated pecorino (about 2 ounces), plus more, shaved, for serving
3 tablespoons chopped fresh flat-leaf parsley
kosher salt and black pepper
Preparation
Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Drain the pasta and return it to the pot. Meanwhile, heat oven to 350° F. Spread the walnuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes. Let cool, then coarsely chop. Combine the raisins and vinegar in a small bowl. Heat the oil in a large skillet over medium heat. Add the garlic and anchovies and cook, stirring and breaking up the anchovies, until fragrant, 2 to 3 minutes. Add the walnuts and toss to combine. Add the anchovy mixture, raisins, vinegar, pecorino, parsley, ¼ teaspoon each salt and pepper, and ¼ cup of the cooking water to the pasta and toss to coat (add more cooking water as needed to moisten the pasta). Sprinkle with the shaved pecorino.
