Pesto Spaghetti with Anchovy Infusion
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
3
40 minutes
Prep time
15 minutes
Cook time
25 minutes
This recipe draws inspiration from classic Italian cuisine and the beloved dish of spaghetti, which is often served with tomato or cream-based sauces. The infusion of anchovies not only enhances the umami profile but also elevates the humble pesto sauce to new heights, reminiscent of traditional Italian cooking. The combination of fresh vegetables adds a rustic touch, making it a satisfying meal that celebrates the simplicity and elegance of Italian gastronomy.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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100 grams Fresh basil leaves (washed and dried)
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120 milliliters Extra virgin olive oil (at room temperature)
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40 grams Parmesan cheese (grated)
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30 grams Pine nuts (lightly toasted)
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2 cloves Garlic (peeled)
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to taste grams Salt (for seasoning)
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300 grams Spaghetti (dried)
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1 large Onion (finely chopped)
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3 cloves Garlic (finely chopped)
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1 stick Celery (finely chopped)
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1 medium Carrot (finely chopped)
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1 medium Capsicum (finely chopped)
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400 grams Passata (pureed tomatoes)
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6 fillets Anchovies (finely chopped)
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80 grams Olives (pitted and chopped)
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to taste grams Black pepper (for seasoning)
Instructions
- 1. Prepare the Pesto Sauce: Place the basil leaves, pine nuts, garlic, and grated Parmesan cheese in the food processor. Secure the lid and pulse until finely chopped. Gradually add the olive oil while processing until a smooth, thick paste forms. Season with salt to taste and set aside.
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2.
Cook the Spaghetti:
Fill a large pot with water, add salt, and bring to a boil over high heat. Add the spaghetti and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve 100 milliliters of the pasta cooking water before draining the spaghetti in a colander.
Avoid overcooking the pasta; it should have a slight bite to it.
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3.
Prepare the Sauce Base:
In the frying pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion, garlic, celery, carrot, and capsicum, and sauté for about 5 minutes until they are softened but not browned. Stir occasionally to ensure even cooking.
Maintain medium heat to prevent burning the vegetables.
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4.
Create the Anchovy Infused Sauce:
Add the chopped anchovies and continue to sauté for another 2-3 minutes until they melt into the mixture. Pour in the passata and let it simmer for 10 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally.
Ensure to let the sauce simmer, as this develops the overall flavor.
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5.
Combine the Components:
Once the sauce has thickened, remove it from the heat. Add the drained spaghetti directly into the sauce, tossing to combine thoroughly. If the sauce is too thick, add a splash of the reserved pasta water to achieve a silky consistency.
Make sure the pasta is fully coated in the sauce.
- 6. Finish and Serve: Stir in the chopped olives for added flavour. Serve immediately with additional grated Parmesan if desired.
Tips and Variations
- For a creamier sauce, add a splash of cream when combining the spaghetti with the sauce.
- Consider adding additional vegetables such as spinach or zucchini for variation.
- Pesto can be made in advance and stored in an airtight container in the refrigerator for several days.
Equipment Required
Suggested Pairings
Sides
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The warm, buttery garlic bread complements the rich flavors of the pasta.
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A fresh salad adds a light balance to the richness of the spaghetti.
Drinks
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A refreshing non-alcoholic drink to cut through the richness of the dish.
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A classic Italian red wine that pairs beautifully with tomato-based pasta.
Other Food Dishes
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A classic Italian appetizer that’s fresh and complements the main dish.
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A light and indulgent dessert, perfect to end an Italian meal.