Serves 2 – 4
This is a mash-up of Julia Child’s original Spaghetti Marco Polo along with some additions via Arthur Schwartz’s “Garbage Pail Pasta”. Arthur was a long time radio personality on WOR in New York City, author of several cookbooks and has a great blog called “The Food Maven”. In the latter Arthur took inspiration from a Neapolitan restaurant which was founded by brother midgets known as I Corti (“the little people” in Italian). The typical Neapolitan condiments of capers and raisins are added to this adapted Julia version.
2/3 cup chopped walnuts
1/2 cup chopped black olives such as Cerignola
1/2 cup chopped roasted and peeled red pepper
1/3 cup chopped parsley
1 tablespoon chopped chives
2 tablespoons golden raisins
1 tablespoon capers
1/3 cup small cherry tomatoes, whole or cut as you please
8 ounces spaghetti
Olive oil
Salt and pepper to taste
3/4 cup freshly grated Pecorino or Parmesan cheese
Mix the first 8 ingredients together in a bowl and set aside. Cook spaghetti al dente, drain and toss with a bit of olive oil. Season well with salt and pepper. Spoon walnut mixture over spaghetti and toss. Top with cheese and serve.