Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 3 oz. skinned hazelnuts (see note)
• 2 to 3 cloves garlic
• 1 to 2 small dried chile peppers OR crushed red pepper flakes, to taste
• Leaves from 2 to 4 stems flat leaf parsley
• Kosher or fine sea salt
• 7 oz. dried whole-wheat penne or dried gemelli
• 3 Tbsp. olive oil, plus more for optional drizzling
• 1 tsp. hazelnut oil (optional)
• 2 oz. Parmigiana- Reggiano cheese, shaved or grated
• 2 Tbsp. finely grated percorino Romano cheese

Directions

1. Bring a pot of water to a boil over medium-high heat.

2. Heat oven to 350 degrees.

3. Spread the hazelnuts on a rimmed baking sheet. Bake the nuts for 5 to 7 minutes or until fragrant and lightly browned, with a slight sheen. Cool slightly, then coarsely chop by hand or in a mini-food processor.

4. Meanwhile, use the flat side of a chef’s knife to smash the garlic cloves (to taste) on a cutting board, then mince and smash to form a coarse paste. Seed and chop the dried chilies (if using). Chop the parsley.

5. Add a generous pinch of salt and the pasta to the boiling water, cook according to the package directions until al dente (slightly underdone.).

6. As the pasta cooks, heat the olive oil and hazelnut oil, if using, in a medium-low heat. Add the garlic and cook for a few minutes, until fragrant. Use a slotted spoon to transfer the garlic to a small bowl (so it doesn’t darken further).

7. Add the chopped dried chiles or chile flakes to the saute pan. Cook for about 3 minutes, then stir in the parsley. Use a zester to grate the Parmigiano- Reggiano cheese to the pan as well.

8. Drain the pasta, reserving 2 to 3 Tbsp. of its cooking water. Add the pasta to the saute pan, along with the chopped hazelnuts, sautéed garlic and some or all of the reserved cooking water, as needed. Toss to coat evenly, taste, and add salt, if needed.

9. Divide among individual wide, shallow bowls; drizzle each portion with a little more olive oil, if desired. Serve immediately.

10. Note: To skin hazelnuts, bring a few inches of water to a boil in a small saucepan over medium-high heat. Add about 1 tsp. of baking soda and then the hazelnuts. Boil for several minutes, until the water turns dark brown and the skins begin to easily peel off the nuts.

11. Drain the nuts, let them cool until you can handle them, and then use your fingers to remove the skins.

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