Spaghetti with roasted pepper and anchovy pesto
The recipe for MSC Marine Stewardship Council includes among the ingredients the whole wheat square spaghetti.
Servings: 2 persone
Ingredients
- 6 nr Cantabrian anchovies in oil MSC certified 4 + 2 for decoration
- 200 gr Square whole wheat spaghetti
- 1 nr Red bell pepper
- 60 gr Almonds sliced, 50 g + 10 g for decoration;
- 40 gr Parmesan cheese
- 1 spice Garlic
- q.b. Oil extra virgin
- qb Salt
- 1 tablespoon Capers in brine
- 4 leaves Basil
Instructions
For the roasted pepper pesto
- Roast the peppers in the oven at 200°C for about 1 hour, then place them in a paper bag or a pot with a lid. Once completely cold, peel and seed them.
- In a small blender, put the cleaned pepper slices, 4 anchovies, 50 g of sliced almonds, Parmesan cheese, garlic clove without the germ, and basil.
- Blend while pouring oil in a thin stream until you get a creamy sauce, season with salt and pepper, and set aside.
For plating
- Cook the square spaghetti according to the package instructions, then drain, reserving some cooking water.
- Toss the spaghetti with the pepper pesto, using a little reserved cooking water to loosen the sauce if necessary, and add the capers.
- Twist into a nest in the center of the plate and decorate with a rolled anchovy and a basil leaf.
Notes
Are you missing any ingredients? You can substitute caper flowers with regular capers and almonds with pine nuts. You can omit the garlic. You can replace the square spaghetti with traditional spaghetti.