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Cantabrian Anchovy pasta with red pepper pesto

A recipe from...
Prep time
20 mins
Cooking Time
60 mins
Serves
2

Ingredients

4+2 MSC certified brown Cantabrian anchovies in oil

THE REST:
7oz (200g) whole wheat squared spaghetti
1 red bell pepper (capsicum) 
2oz (60g) sliced/flaked almonds (skinned) or pine nuts
1.5oz (40g) parmesan cheese (finely grated)
1 clove garlic
1 tbsp capers in salt
4 fresh basil leaves
A large drizzle extra virgin olive oil 
Salt & pepper (to taste)

Method

  1. Preheat the oven to 200 ºC / 392 ºF.
    The Fried Capers
    Desalinate the capers by letting them soak for 10 minutes in cold water, then drain them well and gently warm them in a hot non-stick skillet to dry any excess water.  Then in a saucepan, heat the olive oil till it’s almost boiling and then fry the capers, letting them explode.
    Cantabrian Anchovy pasta with red pepper pesto - Step 1
  2. Remove the fried capers from the oil and allow to dry on absorbent paper without crushing them and set aside.
    Cantabrian Anchovy pasta with red pepper pesto - Step 2
  3. The Pepper Pesto
    Roast the whole bell pepper (capsicum) in the oven for about 1 hour, then put it in a paper bag or a pot with a lid. Once it is completely cold peel, remove the seeds and slice.
    Cantabrian Anchovy pasta with red pepper pesto - Step 3
  4. In a blender, place the cleaned bell pepper (capsicum) slices, 4 of the anchovies, 1.5oz of the almond slices, the Parmesan cheese, the garlic clove, and the basil.
    Cantabrian Anchovy pasta with red pepper pesto - Step 4
  5. Blend by pouring the oil in a trickle until creamy, adjust salt and pepper and keep aside.
    Cantabrian Anchovy pasta with red pepper pesto - Step 5
  6. The Pasta
    Cook the squared spaghetti for the time indicated on the package; when done, set a little cooking water aside and drain them the rest.
    Toss the spaghetti with the pepper pesto using a little cooking water to soften the cream if necessary, making sure it’s well combined.
    Cantabrian Anchovy pasta with red pepper pesto
ET VOILA! Arrange a spaghetti nest in the centre of a plate and decorate with an anchovy roll, the remaining flaked almonds, fried capers and a basil leaf.

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