Walnut-Rosemary Pasta

This (slightly altered) recipe David, a very dear friend of mine from Rochester, NY, and I discovered on a long evening indulging in cookbooks. From that moment on, no week was complete without preparing this great pasta dish. Never ever did we have any left-overs! You're gonna LOVE it!

Ingredients (to serve 2 to 4):

1 lb. pasta - preferrably fussili or other spirals
1/4 cup extra-virgin olive oil
2 shallots or 1 small onion, sliced paper-thin
2 teaspoons anchovy paste
pinch of cayenne pepper
1 cup coarsely chopped walnuts
1 tablespoon chopped fresh rosemary
salt, ground black pepper
1/2 cup freshly grated Parmesan cheese

Note: For those of you who are not too big on anchovies: it will not add a "fishy taste" to the sauce at all. However, if you are still in doubt as to whether to use the anchovy paste or not, you can reduce the amount of it to one teaspoon or leave it completely out.

Preparation (about 20 minutes):

1. Add your choice of pasta to boiling water.

2. In a tall, narrow saucepan over medium heat, warm the olive oil. Add the shallots, anchovy paste and cayenne pepper, reduce heat to low and cook slowly for about 5 minutes, stirring all the time.

3. Add the walnuts and the rosemary, and allow the mixture to heat for a few moments.

4. When the pasta is al dente, drain and transfer to a warmed serving dish. Immediately pour the sauce over the pasta. Season to taste with salt and pepper, add the Parmesan cheese, and toss well. Serve at once.

Enjoy this pasta dish with a dark, red wine, e.g. a nice Merlot! Enjoy!