a simple yet very traditional Italian, even more specifically Napoletano, Christmas Eve dinner. this pasta made with garlic, oil, and nuts is so delicious and a staple in our household.
the inspiration
If you are new to my blog you may not know that my family is Italian-American. Even more specifically half of my family is from Sicilia (Sicily) and the other half from Napoli (Naples). So, as a result it has a huge impact on what I cook.
On Christmas Eve a lot of Italians will do the seven fishes. When I was younger we used to do it but overall a lot of my family didn’t enjoy it so we started to phase that out.
However, one thing we have always loved and made over the years is pasta with walnuts and hazelnuts. It is a very traditional Napoletano (Neapolitan) Christmas Eve dish and it is so delicious. While it is simple I felt it really rounded out my Christmas menu I was sharing with you all and I can’t believe I never thought to share it sooner.
the ingredients
- Pasta: of course for a pasta dish we need pasta. You can use any pasta you like, although typically spaghetti is used. If you are gluten free, you can of course use gluten free pasta. I actually opted to use Carbe Diem, which is a lower calorie, higher protein & fiber pasta.
- Garlic: this will add beautiful flavor to the oil. You do not need a lot of garlic. 3-4 cloves is more than enough.
- Walnuts: the walnuts add of course flavor and dimension to this dish. They are so delicious when warm and slightly toasted.
- Hazelnuts: the hazelnuts do the same thing adding in flavor and substance to this dish.
- Olive Oil: we will use this to make a little sauce with, it helps to coat the pasta.
- Salt: to add salty flavor the pasta.
Italian Christmas Eve Spaghetti with Walnuts & Hazelnuts history
Like many Italian dishes, especially Southern Italian, it can be a little hard to find a true origin or basis for a dish. To be honest, I don’t even know what the true name of this dish would be because we just always called it “the pasta with the nuts.”
Furthermore, it was just a dish I grew up eating and enjoying with my grandma and great-grandma. I didn’t think to have the foresight to ask them about the history of the dish at 8 years old.
However, first and foremost Italians do not eat meat on Christmas Eve. So, the nuts work well to create a hearty pasta. Because a lot of Italian cuisine is actually built on cucina povera (poor kitchen) a lot of the recipes are built on simple ingredients that build beautiful flavor. The nuts are typically harvested around Christmas so they work very well in the pasta as they were fresh.
One thing the traditional recipe uses that I did not was anchovies. They are typically added into the oil and they are cooked down until they disappear, truly just leaving behind salty flavor. We can easily recreate that by just adding in some salt to the pasta. And although my family isn’t vegan we actually never use the anchovies anyway because my mom and grandma do not like them.
how to make the Italian Christmas Eve Spaghetti with Walnuts & Hazelnuts history
- Sauté the garlic in the oil over a medium low heat for about 5 minutes. Just until fragrant and turning slightly golden.
- Reduce heat to medium low. Then, add in the walnuts and hazelnuts. Cook for 5 to 10 minutes to warm the nuts and get them slightly toasted.
- Cook the spaghetti to al dente in salted water. Then, add in the pasta with the nuts, garlic, and oil. I also like to reserve a small bit of pasta water and add it in after the oil has cooled down.
- Toss everything together and coat well to mix. The pasta will absorb all the flavor.
serving the Italian Christmas Eve Spaghetti with Walnuts & Hazelnuts history
When it finally comes time to mangia (eat) you do not need to do a lot to this pasta. Honestly, a little sprinkle of vegan parmesan is all you need. I prefer either Violife or Follow Your Heart.
One thing that can happen is the pasta will absorb all of the oil. So, if before serving you feel the pasta looks a little too dry you can always add another drizzle of olive oil.
Some people may choose to put a tiny bit of fresh chopped parsley as a garnish. Personally, we never did that. We just enjoyed the taste of the pasta very simply without making it fancy.
what else to serve this pasta with
In our family we always do appetizers, pasta course, and then mains. To be fair half the time we are so full from all the appetizers and pasta we didn’t make it to the mains. However, here are some recipes that you could make to either have as an appetizer or main course with this.
why you’ll love this recipe
When it comes to this pasta there is so much to love. It is easy to make, packed with flavor, and a really fun way to enjoy some hazelnuts and walnuts.
I think it really embodies the simplicity and impactfulness of quality of ingredients. It also is really what Italian cooking is all about. Simple things to make an amazing flavor. While we always end up eating way too much pasta, if you just enjoy a few twirls it won’t fill you up too much to move onto your next course.
italian Christmas Eve Spaghetti with Walnuts & Hazelnuts faq
Is this recipe allergy friendly?
The pasta does contain nuts and gluten. You can easily make it gluten-free by using gluten-free pasta. As the base of this recipe are the nuts, if you leave them out you are just making pasta with garlic and oil.
How long do leftovers last?
I would say up to 2 days.
How do I reheat the leftovers?
You can either microwave or cook on the stove. You may want to add a few extra drops of water or oil.
Can I use a different pasta than spaghetti?
Of course. While spaghetti is of course preferred and the pasta typically used, you can do whatever you like in your own home.
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Italian Christmas Eve Spaghetti with Walnuts & Hazelnuts
Ingredients
- 6 ounces spaghetti dry
- 3 to 4 cloves garlic peeled
- ¼ cup hazelnuts
- ¼ cup walnuts
- ⅓ cup light olive oil
Instructions
- Bring a pot of salted water to a boil. Cook the spaghetti to al dente in salted water. I also like to reserve a small bit of pasta water and add it in after the oil has cooled down.
- Meanwhile, sauté the garlic in the oil over a medium low heat for about 5 minutes. Just until fragrant and turning slightly golden. You can add in a pinch of salt.
- Reduce heat to medium low. Then, add in the walnuts and hazelnuts. Cook for 5 to 10 minutes to warm the nuts and get them slightly toasted.
- Then, add in the pasta with the nuts, garlic, and oil.
- Toss everything together and coat well to mix. Once the pasta is in there, you can add in a few tablespoons of reserved pasta water, just let it cool slightly otherwise the oil and heat will react. The pasta will absorb all the flavor.
- Taste and add more salt if necessary. If the pasta is feeling dry you can drizzle a little oil. Add vegan parmesan on top and enjoy.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. For this recipe I shared the nutrition information as if you used regular pasta, and not the Carbe Diem pasta like I used.
- Please do not repost recipes without my permission.
- Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
So simple, yet so delicious and comforting! I will definitely be making this again!
Hi Julia, yay so glad you enjoyed!!!