Spaghetti with Pesto, Anchovies, and Sun-Dried Tomatoes
Pasta and Pizza | Italian cuisine
⏳ Time
15 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Spaghetti with Pesto, Anchovies, and Sun-Dried Tomatoes
Ingredients
- Spaghetti - 7.9 oz
- Garlic - 2 cloves
- Salted anchovies in oil - 1.8 oz
- Fresh basil leaves - 10 pieces
- Sesame Oil - 2 teaspoons
- Olive Oil - 4 tablespoons
- Sun-Dried Tomatoes - 3.5 oz
- Olives stuffed with lemon - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Grated Pecorino Pepato Cheese - to taste
Step by Step guide
Step 1
Cook the spaghetti in boiling salted water until al dente.
Step 2
Meanwhile, make the pesto. In a food processor, combine 2 anchovy fillets, garlic, basil, sesame oil, and olive oil. Blend until it forms a paste and add black pepper. Finely chop the remaining anchovies and place them in a large bowl. Slice the sun-dried tomatoes and add them to the anchovies along with the olives. Pour the pesto over everything and mix well.
Step 3
Drain the spaghetti and transfer it to the bowl with the pesto. Mix well and serve on 2 warm plates. Sprinkle with Parmesan cheese and serve.
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