Spaghetti with Pesto, Anchovies, and Bell Peppers
Category: Main Courses
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Chitarra Spaghetti | 320g |
| Anchovies in Olive Oil | 40g |
| Extra Virgin Olive Oil | 25g |
| Red Bell Peppers | 125g |
| Yellow Bell Peppers | 125g |
| Sliced Almonds | 15g |
| Garlic (½ clove) | ½ clove |
| Garlic (1 small clove) | 1 small clove |
| Fresh Basil | 25g |
| Parmigiano Reggiano DOP (Grated) | 35g |
| Pecorino (Grated) | 15g |
| Coarse Sea Salt | 1 pinch |
| Extra Virgin Olive Oil | 50g |
| Pine Nuts | 4g |
| Almonds | 4g |
Instructions:
-
Preparing the Pesto:
Begin by preparing the pesto. Pluck all the basil leaves and rinse them gently under cold water. Place the leaves in a bowl of cold water, then drain them in a colander. Lay the basil on a clean kitchen towel and pat dry gently. Add the grated Parmigiano and Pecorino cheese to the basil leaves, then blend them together. To achieve a bright green color, pulse the mixture at high speed in short bursts until you reach a smooth consistency that is not too thick. Once blended, transfer the pesto to a bowl, cover with plastic wrap, and refrigerate. -
Preparing the Bell Peppers:
Wash the bell peppers, then cut off both ends. Slice them in half, remove the seeds, central stem, and the white ribs inside. Cut the peppers into thin strips to allow for quick cooking. -
Cooking the Anchovies and Bell Peppers:
In a pan, heat 25g of olive oil and gently infuse the flavor of one garlic clove by sautéing it over low heat. Once the garlic begins to release its aroma, add the anchovy fillets, stirring with a spatula to help them dissolve in the heat. Once the anchovies have completely dissolved, remove the garlic. Add the thinly sliced bell peppers to the pan and let them sauté for a moment before covering with a lid. Cook on low heat for 15-20 minutes. If the mixture becomes too dry, add a few tablespoons of water to keep the peppers tender and juicy. -
Toasting the Almonds:
In a small non-stick pan, toast the almond slivers over high heat, stirring constantly to prevent them from burning. The almonds should be lightly golden brown when done. -
Cooking the Spaghetti:
Bring a large pot of salted water to a boil and cook the egg chitarra spaghetti according to package instructions. Once the pasta is cooked, reserve a cup of the pasta water before draining. -
Combining Everything:
Add the pasta to the pan with the anchovies and bell peppers. Toss everything together, adding a little of the reserved pasta water to help the ingredients combine and coat the pasta evenly. -
Serving:
Plate the spaghetti and top with decorative twists of anchovy fillets, arranged like roses, and sprinkle with the toasted almond slivers. Garnish with a drizzle of extra virgin olive oil if desired.
Serve this delightful dish with a fresh salad and a glass of crisp white wine for a memorable meal!
