Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
Region: Italy
Category: Pasta with Pork
Season: Spring
Difficulty: Easy

This is the kind of rustic dish that one might encounter in northern Italy where walnuts play a big role in several dishes.  It's an earthy preparation and ideal in the fall, winter, or spring.  

[photo: Clifford A. Wright]

Yield: Makes 8 servings
Preparation Time: 25 minutes

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, finely chopped

3 ounces pancetta, sliced into thin strips

5 tablespoons finely chopped fresh mint

1 pound pork tenderloin, cut into 1/2-inch cubes

1/2 cup walnuts, coarsely crushed

1/2 cup coarsely chopped and pitted imported black olives

Salt and freshly ground black pepper to taste

1/2 cup dry white wine

3/4 pound whole wheat spaghetti

1/2 cup fresh grated pecorino cheese

1. In a large saute pan or flameproof casserole, heat the olive oil over medium-high heat, then cook, stirring frequently, the onion, celery, garlic, pancetta, and 3 tablespoons mint until the pancetta is slightly crispy and the onion is translucent, 5 to 6 minutes.  Add the pork tenderloin and brown for 1 or 2 minutes and add the walnuts and olives.  Season with salt and pepper.  Cook for another minute, then add the wine and cook, stirring occasionally, until the wine is three-quarters evaporated, about 5 minutes.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Transfer the pasta to the pan and toss well while it continues to cook for about 1 minute.  Serve in individual bowls with a sprinkle of mint and pecorino cheese.

Variation: 

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Posted: 12/21/2006