Spaghetti with fennel pesto
Pasta with fennel pesto is a culinary delight that enchants the senses with its freshness and heady fragrance. An immersion in the essences of Mediterranean cuisine, taking you through the smells and colours of the Italian countryside.
Equipment
- 1 frying pan
- 1 pot
- 1 Spatula
Ingredients
- 320 g Spaghetti
- 90 g Fennel pesto
- 50 g Extra virgin olive oil
- q.b. Halls
- 30 g Dried tomatoes
- 30 g Taralli
- 3 Anchovy fillets
Instructions
- In a frying pan, pour a little oil, add the anchovies, melt them and add the crumbled taralli, toast them and set them aside.Â
- In a saucepan, cook the pasta in boiling salted water, drain and then season with pesto, mixing with 1-2 ladles of cooking water you have kept aside and mantecate gently with a spatula.
- Plate the spaghetti with a drizzle of raw oila handful of sun-dried cherry tomatoes into strips and garnish the plate with taralli.
Notes
This is a first course that is as surprising visually as it is in taste. Inside are all the properties of this marvellous plant and the quality of a type of pasta that is very rough, so perfect for accommodating the creaminess of the sauce.
