Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Dried Tomatoes
Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Dried Tomatoes
30 minutes total
A bold and flavorful dish that reinvents the classic "aglio e olio" with an umami-packed twist. The combination of dill pesto, anchovies, and dried tomatoes brings depth and freshness to every bite.
Ingredients
Serves 4
| 320 g | Spaghetti Barilla Protein + |
| 150 g | Fresh Dill |
| 40 g | Dried Tomatoes in Oil |
| 1 clove | Garlic |
| 1 teaspoon | Lemon Juice |
| 4 fillets | Anchovy in Oil |
| 30 g | Parmesan Cheese |
| 80 g | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring lightly salted water to the boil.
Step 2
Prepare the dill pesto by first cutting it into pieces and then blanching it for a minute in boiling salted water.
Step 3
Drain it, cool it and put it in a blender with a pinch of salt, 60 g of extra virgin olive oil and a few drops of lemon.
Step 4
Blend and mix well, adding the grated Parmigiano Reggiano.
Step 5
Season with salt and pepper.
Step 6
In a pan, put the remaining oil and heat it slightly with the garlic that we will have chopped in the meantime.
Step 7
Cook the pasta, drain it a few minutes before its time and finish cooking it in the pan for a few minutes.
Step 8
Then, off the heat, add the dill pesto, the anchovies and the dried tomatoes cut into julienne strips.
Step 9
Serve, garnishing the dish with a few sprigs of fresh dill.
