Pasta With Anchovy-Walnut Sauce

• 8 ounces pasta uncooked, like spaghetti or fettuccine
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion the original recipe calls for 3 cups
• 1/2 cup Anaheim chile sliced, the original recipe calls for red bell pepper
• 6 oil packed anchovy fillets canned, drained
• 3 large garlic cloves chopped
• 1/2 cup vegetable broth the original recipe calls for chicken broth
• 1/2 teaspoon crushed red pepper
• 1/2 cup chopped walnuts toasted
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup flat leaf parsley as garnish, optional

1. Cook your pasta according to the package directions. Once cooked, drain the pasta (reserve 1/2 cup of the water to use later) and set it aside. Keep it warm if possible, or at least at room temperature.
2. Use a large skillet over medium-high heat. Add the oil and allow it to get hot. Add the onion and saute it for about five minutes or until they start to soften.
3. Add your pepper, anchovies, and garlic. Cook for a few minutes, stirring it often and breaking up the anchovies into small pieces. Pour in the broth and mix everything together. Toss in the crushed red pepper and cook until most of the liquid evaporates.
4. Add the pasta to the mixture, along with the reserved water). Add the salt and pepper to taste. If you're adding parsley, sprinkle it over the mixture now.
5. Toss the pasta to coat it well and serve.

pasta, olive oil, onion, anaheim chile, anchovy, garlic, vegetable broth, red pepper, walnuts, salt, black pepper, flat leaf parsley

Taken from www.yummly.com/recipe/Pasta-with-Anchovy-Walnut-Sauce-1669190 (may not work)