Spaghetti with pesto, anchovies and sun-dried tomatoes
4 servings
15 minutes
Spaghetti with pesto, anchovies, and sun-dried tomatoes is the embodiment of Mediterranean cuisine, combining the freshness of basil, the richness of anchovies, and the sweetness of tomatoes. The origins of this dish trace back to Italy, where pesto sauce has long been valued for its aroma and simplicity. The savory anchovies add depth of flavor while the sun-dried tomatoes contribute a slight tang and rich hue. The spaghetti is enveloped in a vibrant sauce, becoming tender and infused with aromas. This dish is perfect for a cozy dinner with a glass of white wine, bringing a touch of sunny Italian coastline into everyday life.
1
Boil spaghetti in salted boiling water until cooked.
- Spaghetti: 225 g
- Salt: to taste
2
In the meantime, make the pesto. In a food processor, place 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 tomatoes into strips and add them to the anchovies along with the olives. Pour the pesto over everything and mix.
- Salted anchovies in oil: 50 g
- Garlic: 2 cloves
- Basil leaves: 10 pieces
- Sesame oil: 2 teaspoons
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
- Sun-dried tomatoes in oil: 100 g
- Black olives: 100 g
3
Drain the spaghetti and transfer it to a bowl with pesto. Mix well and divide into 2 warm plates. Sprinkle with parmesan and serve.
- Spaghetti: 225 g
- Grated Parmesan cheese: to taste
