“The more we choose sustainable seafood, the more it will be available in the market, and in this way we are sending a message along the chain, that we love our oceans and want to take care of them.”
(Italy)
Prep time
20 mins
Cooking Time
60 mins
Serves
2
Ingredients
- 4+2 MSC certified brown Cantabrian anchovies in oil
THE REST:
- 200g wholewheat squared spaghetti
- 1 red bell pepper (capsicum)
- 60g sliced/flaked almonds (skinned) or pine nuts
- 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
- 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.
- Remove the fried capers from the oil and allow to dry on absorbent paper without crushing them and set aside.
- 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.
- In a blender, place the cleaned bell pepper (capsicum) slices, 4 of the anchovies, 50 g of the almond slices, the Parmesan cheese, the garlic clove, and the basil.
- Blend by pouring the oil in a trickle until creamy, adjust salt and pepper and keep aside.
- 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.
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