Anchovy Red Pesto Pasta with Crispy Garlic Pangrattato Recipe

Introduction

This anchovy red pesto pasta is a vibrant, flavorful twist on classic Italian pasta dishes. Paired with crispy garlic pangrattato, it offers a delightful texture contrast that brings every bite to life. Perfect for a quick weeknight dinner with a gourmet touch.

Ingredients

• 300g short pasta, like casarecce or fusilli
• 60ml olive oil
• 2 roasted red peppers, drained and roughly chopped
• 4 anchovy fillets in oil, drained
• 50g walnuts, roughly chopped
• 2 tbsp tomato purée
• ½-1 tsp chilli flakes, depending on how spicy you like it
• 50g parmesan, finely grated
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 3 garlic cloves, skin on and lightly bashed
• 50g panko or dried breadcrumbs
• small handful of parsley, chopped

Instructions

1. Step 1: Make the pangrattato by heating 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic cloves and cook, basting them with the oil using a spoon, for 4-5 minutes until golden. Remove the garlic and set aside to cool.
2. Step 2: Stir the breadcrumbs into the oil and toast for 4-5 minutes over medium heat until golden. Transfer the toasted breadcrumbs to a bowl, season with salt and pepper, then stir in the chopped parsley.
3. Step 3: Cook the pasta according to the package instructions. Reserve a mugful of the cooking water before draining the pasta thoroughly.
4. Step 4: Peel the cooled garlic cloves and finely chop them. Heat 60ml olive oil in a large pan over medium heat, then add the chopped red peppers, anchovies, and walnuts. Cook for 3-5 minutes until the anchovies have dissolved.
5. Step 5: Stir in the chopped garlic, tomato purée, and chilli flakes. Continue cooking for another 3-5 minutes until the mixture deepens to a dark red color. Remove from heat and let it cool for 5 minutes.
6. Step 6: Transfer the mixture to a food processor. Add the parmesan and red wine vinegar, then blitz until finely chopped and well combined. Taste and season if needed.
7. Step 7: Toss the pesto through the cooked pasta, adding a splash of the reserved cooking water to loosen the sauce if necessary. Serve topped with the crispy garlic pangrattato for crunch.

Tips & Variations

• Use gluten-free pasta and breadcrumbs to make this dish gluten-free without sacrificing texture.
• Add a squeeze of lemon juice to the pesto for a bright, fresh finish.
• Swap walnuts for pine nuts or almonds for a different nutty flavor.
• If you’re not a fan of anchovies, try adding capers for a salty tang instead.
• To make pangrattato extra flavorful, add some grated lemon zest or a pinch of smoked paprika.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce and avoid drying out. The pangrattato is best prepared fresh but can be stored separately in an airtight container for up to 2 days and sprinkled on just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh red peppers instead of roasted?

Roasted red peppers add a smoky sweetness that’s key to the pesto’s depth of flavor. If you use fresh peppers, consider roasting them yourself or grilling until charred to replicate that taste.

Is the anchovy flavor very strong?

The anchovies dissolve into the sauce, providing a rich umami background without overpowering the dish. If you’re new to anchovies, start with fewer fillets and adjust to taste.