Pasta with Wild Fennel Pesto
bucatini or rigatoni
Scyavuru Wild Fennel Pesto
Extra virgin olive oil
Salt and pepper
Medium matured cheese
Heat up the pot with water to cook pasta
In a large nonstick frying pan pour the oil to cover the bottom and add the anchovy fillets (or mackerel in alternative)
Melt at low heat the fillets, stirring with a wooden spoon, add salt and pepper to taste.
Add a little of the pasta cooking water
Add the Scyavuru Wild Fennel Pesto.
Bring the water to touch the boil and add the pasta.
Separately, in a pan, toast the bread.
When the pasta is al dente, drain it.
Pour the pasta directly into the pan of sauce, jump quickly stirring and adding the toasted breadcrumbs to make the pasta retain the dressing further
Turn off the heat and pour the pasta in the plates. Add the grated cheese.