Anchovy Red Pesto Pasta with Crispy Garlic Pangrattato Recipe

Introduction

This anchovy red pesto pasta with crispy garlic pangrattato is a vibrant and flavorful dish that combines rich roasted red peppers with salty anchovies and crunchy toasted breadcrumbs. It’s a perfect way to elevate simple pasta into something special with layers of texture and bold taste.

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 60ml olive oil in a large pan over medium heat. Add the garlic cloves and cook, basting them with 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 same pan and toast them over medium heat for 4-5 minutes until golden. Transfer the toasted breadcrumbs to a bowl, season lightly, and mix in the chopped parsley.
3. Step 3: Cook the pasta according to the package instructions. Reserve a mug of the cooking water, then drain the pasta well.
4. Step 4: Peel the cooled garlic cloves and finely chop them. Heat 2 tablespoons olive oil in a large pan over medium heat and add the roasted red peppers, anchovies, and walnuts. Cook for 3-5 minutes until the anchovies dissolve.
5. Step 5: Stir in the chopped garlic, tomato purée, and chilli flakes. Cook the mixture for another 3-5 minutes until it darkens in color. Remove from heat and let cool for 5 minutes.
6. Step 6: Transfer the pepper mixture to a food processor. Add the parmesan and red wine vinegar, then blitz until finely chopped. Season with salt and pepper to taste.
7. Step 7: Toss the pesto through the cooked pasta with a splash of the reserved cooking water to loosen the sauce. Serve topped with the crispy pangrattato for added crunch.

Tips & Variations

• Use gluten-free pasta and gluten-free breadcrumbs for a gluten-free version.
• If you prefer less spice, reduce the chilli flakes or omit them entirely.
• For extra richness, stir in a knob of butter or a drizzle of cream after mixing the pesto with pasta.
• Add toasted pine nuts instead of walnuts for a different nutty flavor.
• Fresh basil can be added to the pesto for an herbal twist.

Storage

Store any leftover pesto pasta in an airtight container in the refrigerator for up to 2 days. Keep the pangrattato separate and add it just before serving to maintain its crispiness. Reheat the pasta gently in a pan with a splash of water to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh anchovies instead of fillets in oil?

Fresh anchovies can be used if you clean and fillet them properly, but anchovy fillets in oil are more convenient and dissolve easily into the sauce, offering a balanced flavor.

What can I substitute for roasted red peppers?

If you don’t have roasted red peppers, you can roast your own fresh red peppers in the oven or use jarred ones. Alternatively, sun-dried tomatoes can add a similar sweetness and depth but will change the flavor profile slightly.