Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Northern Pasta’s Anchovy & Pesto Sauce
Anchovies, capers and tinned cherry tomatoes, with a spoon of green pesto stirred in at the end. Fifteen minutes and almost entirely from the cupboard.
admin
Feeds: 4
15 minutes
Ingredients
- 4oog Northern Pasta Co. Casarecce/Radiatori
-
Olive oil
-
5 x Garlic Cloves finely sliced
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2 x Red Chillies finely sliced, seeds removed
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8 x Anchovy fillets
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1 tbsp Tomato Puree
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1 x Tin Cherry Tomatoes
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2 tsp Fish / Veg Stock
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1 tbsp Capers
-
2 tbsp Green Pesto
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Parsley to garnish
-
Parmesan to garnish
- Optional extras
-
Fried King Prawns or Fried mushrooms
Radiatori
From: £4.95
Method
1
To a saute pan add 2 tbsp of olive oil, the garlic & chilli. Fry for 2 minutes or until the garlic starts to turn golden.
2
Now add your anchovy fillets, and combine until they begin to breakdown, approx 2 minutes.
3
Add your tomato puree, followed by your tin of tomatoes. Fill a quarter of your empty tomato tin with water and add to the pan with your veg stock powder. Stir and leave to simmer for 5 minutes.
4
Bring a large pan of salted water to the boil, then add the pasta & stir well.
5
Break down the tomatoes with the back of your spoon. Add in your capers and pesto and stir gently. Leave to simmer for a further 5 minutes.
6
Once the pasta is al dente, drain, reserving some of the cooking water to loosen your sauce.
7
Add your pasta to your saute pan and toss in all that gorgeous sauce.
8
Serve with a grating of parmesan and a sprinkle of parsley, or an extra drizzle of pesto.
9
Enjoy!
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