Pesto Spaghetti with Anchovies & Peppers

Pesto Spaghetti with Anchovies & Peppers

Alessandro Clemente

Spaghetti has to be one of the world’s most versatile dishes. You can put just about anything into a bowl of spaghetti to make something completely new. Because of this versatility, Spaghetti is a dish that can be served during any season of the year, hot cold, and with innumerable options for inclusions!

Today’s recipe is quite unique in that it includes several ingredients which often act as standalone flavors in various dishes. Pesto, for instance, is often enough flavor to carry a pasta dish all on its own. Peppers and anchovies, too, are both such powerful flavors that they are often the stars of the show in the recipes in which they are included. Whether you love all of the flavors in today’s recipe or not, the mixture is one that is enjoyed by millions of Italians throughout the years and worth giving a try to!

What You’ll Need

  • One package of high quality spaghetti
  • 1 can of drained anchovies
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper and 1 yellow bell pepper
  • 1 pinch of almond flakes
  • ½ clove of freshly peeled garlic

For Pesto

  • ½ clove garlic
  • 10 fresh basil leaves
  • ¼ cup fresh grated parmesan cheese
  • ¼ cup tablespoons of grated pecorino
  • 1 pinch of coarse salt
  • ¼ cup of extra virgin olive oil
  • Several pine nuts and almond chunks to add to taste

What You’ll Do

  1. Gently rinse basil leaves and place in a bowl of cold water
  2. Drain in a colander and use a towel to dry further. Be careful not to damage them
  3. In a blender, pour almond chunks, pine nuts, basil leaves, garlic clove, and extra virgin olive oil
  4. Add both of your grated cheeses
  5. Blend on high for several seconds before shaking it around. Continue blending until bright green and consistent. Stop every few seconds to jostle around a bit
  6. Pour your pesto into a bowl and place in the fridge
  7. Wash and cut your bell peppers into thin strips, carefully removing all seeds
  8. In a saucepan combine olive oil, garlic, and anchovies
  9. Raise the temperature to high and mix all of the ingredients around until the fillet starts to melt
  10. Add your bell pepper strips to the pan and continue cooking on high before lowering the temperature and covering the pan. Allow to cook another 20 minutes on low.
  11. Pour your almond flakes into a new, dry saucepan
  12. Stir your almonds around in the dry pan on high heat until toasted without burning
  13. Cook your pasta in salted water and, two minutes before it is done, remove from heat and strain and put into saucepan with almonds
  14. Add a bit of pasta to the saucepan to continue cooking the pasta a bit
  15. Turn the heat off and add the pesto sauce
  16. Serve your spaghetti and place your anchovy mixture with peppers on top

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