Pasta with Wild Fennel Pesto
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Servings Prep Time
4people 5minutes
Cook Time
15minutes
Ingredients
  • 400g Pastabucatini or rigatoni
  • 1jar Scyavuru Wild Fennel Pesto
  • Anchovy filletsor mackerel
  • 1/2glass Extra virgin olive oil
  • Salt and pepper
  • 100g Toasted breadcrumbs
  • Medium matured cheese
Instructions
  1. Heat up the pot with water to cook pasta
  2. In a large nonstick frying pan pour the oil to cover the bottom and add the anchovy fillets (or mackerel in alternative)
  3. Melt at low heat the fillets, stirring with a wooden spoon, add salt and pepper to taste.
  4. Add a little of the pasta cooking water
  5. Add the Scyavuru Wild Fennel Pesto.
  6. Bring the water to touch the boil and add the pasta.
  7. Separately, in a pan, toast the bread.
  8. When the pasta is al dente, drain it.
  9. 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
  10. Turn off the heat and pour the pasta in the plates. Add the grated cheese.