225 grams spaghetti

½ cup walnuts

½ cup golden raisins

3 tablespoons red wine vinegar

¼ cup olive oil

4 cloves garlic, thinly sliced

4-6 cured anchovy fillets, chopped (about 2 tablespoons)

½ cup grated pecorino (about 2 ounces), or ½ cup toasted breadcrumbs (for fasting days)

3 tablespoons chopped fresh flat-leaf parsley

Combine the raisins and vinegar in a small bowl to soak.

Spread the walnuts on a rimmed baking sheet and toast, tossing once, until golden, 6 to 8 minutes. Let cool, then coarsely chop.

Heat the oil in a large skillet over medium heat. Add the garlic and anchovies and cook, stirring and breaking up the anchovies, until fragrant, 2 to 3 minutes.

Add the walnuts and toss to combine.

Cook the pasta in heavily salted water.

When the pasta is just barely al dente, add the raisins, vinegar, and parsley to the anchovy-garlic-walnut mixture. Add the drained pasta along with ½ cup of the cooking water and stir to combine. Top with the pecorino or breadcrumbs and serve.