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Perciatelli with Garlic, Walnuts, and Tomatoes

  • Servings: 4
Perciatelli with Garlic, Walnuts, and Tomatoes

Source: Martha Stewart Living, April 1996


  • Salt and freshly ground pepper, to taste
  • 1 pound perciatelli
  • 1/4 cup olive oil
  • 3 large cloves garlic, peeled
  • 3/4 cup finely chopped flat-leaf parsley
  • 4 whole canned tomatoes, drained, seeded, and sliced 1/8 inch thick
  • 2 tablespoons breadcrumbs, toasted
  • 2 tablespoons finely chopped walnuts
  • Pinch of red-pepper flakes

For Optional Garnish

  • 1/4 cup freshly grated pecorino cheese, plus 1 ounce shaved


  1. Bring a large pot of water to a boil; add 2 tablespoons salt. Add pasta; cook, according to package instructions, until al dente; drain.

  2. Meanwhile, in a large deep frying pan, heat 3 tablespoons olive oil over medium-low heat. Add garlic and cook, turning, until browned, 6 to 8 minutes. Add cooked pasta, parsley, tomatoes, breadcrumbs, walnuts, red-pepper flakes, pecorino, remaining tablespoon olive oil, and salt and pepper; cook, tossing to combine, 1 to 2 minutes.

  3. Divide pasta among 4 plates and serve immediately, garnished with shaved pecorino, if desired.

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