Edward Giobbi's spaghetti alla foriana from Food52 by Edward Giobbi

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Notes about this recipe

  • bching on June 23, 2020

    Exquisite and easy. That combination hardly ever happens. I will make this often. There are many helpful comments and tweaks on the Food52 site.

  • Frogcake on October 12, 2016

    So simple to make and so delicious! Instead of preserving the sauce in jars , I froze half cup portions in baggies. It's very tasty as a nut pesto but I also use it as a base for a richer pasta sauce. You could substitute the oregano for chopped, fresh sage. Recently, I fried chopped onion and green tomatoes in olive oil, added half a cup of the nut pesto, then added a cup of rich turkey broth; this simmered until the broth was reduced by half. The sauce was further diluted with some pasta water before serving tossed with linguini. It would also be fabulous spooned onto bruschetta as suggested.

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