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Al Capone's Walnut Pasta

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Al Capone’s Walnut Pasta is a rustic Italian dish with deep historical roots, blending simple ingredients for a rich, flavorful meal. This dish, made with spaghetti, garlic, walnuts, olive oil, Parmesan cheese, and parsley, reflects the traditional cooking of Southern Italy that Capone’s family cherished. It offers a balance of creamy nuttiness from the walnuts, savory richness from the cheese, and a hint of freshness from the parsley. This comforting pasta was a taste of home for one of America’s most infamous figures, reminding him of his family's heritage and simpler times amidst his chaotic life.
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 12 oz spaghetti or your favorite pasta
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 cup walnuts coarsely chopped
  • 1/4 cup freshly grated Parmesan cheese plus more for serving
  • 2 tbsp fresh Italian parsley chopped
  • Salt and black pepper to taste

Instructions

  • Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
  • Prepare the walnut sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant, being careful not to burn it.
  • Add the walnuts: Stir in the chopped walnuts and cook for another 2-3 minutes, allowing them to toast slightly and release their natural oils.
  • Toss the pasta: Add the cooked spaghetti to the skillet, tossing to coat it in the garlic and walnut mixture. If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce.
  • Finish with Parmesan and parsley: Remove from heat and stir in the Parmesan cheese and chopped parsley. Season with salt and black pepper to taste.
  • Serve: Plate the pasta and sprinkle with additional Parmesan cheese and a drizzle of olive oil for extra flavor.

Notes

  • For a creamier sauce, pulse the walnuts in a food processor until finely chopped, or mash them into a coarse paste for a more traditional texture.
 
  • Reserve pasta water to adjust the consistency of the sauce. Adding a splash of starchy pasta water will help the sauce cling better to the spaghetti.
 
  • Customize the dish by adding a pinch of red pepper flakes for some heat or swapping Parmesan for Pecorino Romano for a sharper flavor.