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.
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.
Subscribe to the Simply Seafood Newsletter
YOUR DATA PROTECTION CONSENT
We care about the protection of your data. Please read our Privacy Policy.
