Capone's Walnut Spaghetti

Gangster Comfort Food

This silky walnut pasta echoes the kind of home-style cooking Al Capone grew up eating in his Neapolitan household before he became the most notorious mob boss in Chicago. Ground walnuts toast in garlicky olive oil, chilli brings a whisper of heat, and starchy pasta water turns it all into a creamy sauce without a drop of dairy.

Instructions

Part 1 – Prep the Story and the Pasta

1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook until just shy of al dente. Reserve at least 300ml of the pasta water before draining.
2. Set the scene: While the pasta cooks, blitz most of the walnuts into a fine meal (a food processor works best) and chop the remaining handful into chunky pieces for later.

Part 2 – Cook Like Capone

3. Infuse the oil: In a wide skillet over medium heat, warm the olive oil. Add minced garlic and stir constantly until it turns pale gold—about 1 minute. Sprinkle in chilli flakes and cook for 30 seconds.
4. Toast the walnuts: Add the ground walnuts to the pan. Stir for 2 minutes until they smell nutty and begin to toast. Season with a pinch of salt and pepper.
5. Build the sauce: Ladle in 150ml hot pasta water and stir vigorously. The starchy water should emulsify with the oil and walnuts into a loose, glossy sauce. Add more water a splash at a time if it looks tight.

Part 3 – Finish and Serve

6. Coat the pasta: Add the drained spaghetti to the skillet. Toss continuously over low heat until every strand is coated and the sauce clings. Adjust seasoning with salt and pepper.
7. Freshen it up: Scatter in chopped parsley and toss again to weave the freshness through the sauce. Fold in the chopped walnuts for crunch.
8. Shower with cheese: Remove from the heat. Sprinkle in parmesan and toss one final time so it melts into a silky sheen. Finish with an optional drizzle of olive oil.
9. Plate and serve: Twirl portions onto warm plates. Dust with extra parmesan and a pinch of chilli flakes if you like things hotter. Serve immediately, ideally with a glass of red wine hidden under the table.

Chef’s Notes

• Walnut texture: Grinding most of the nuts keeps the sauce creamy, while a small portion left chunky gives bite—mirroring the smooth talk and sharp edges of Capone himself.
• Heat level: Capone supposedly liked a little heat. Start with half a teaspoon of chilli flakes and add more to taste.
• Make ahead: Toast and grind the walnuts in advance, then store in an airtight container for up to 3 days.
• Add protein: Crisp pancetta or a splash of anchovy oil fits the era, but the classic version stays meat-free.
• S tier potential: Simple ingredients, bold flavour, a touch of class—and a reminder that even gangsters needed comfort food.