Sun-Dried Tomato and Anchovy Pesto Pasta

Sun-Dried Tomato and Anchovy Pesto Pasta offers a delightful twist on classic pesto recipes. With sun-dried tomatoes providing a rich and tangy flavor, anchovies adding a salty depth, and fresh basil for a herbal note, this dish is a wonderful expression of Mediterranean flavors. Ideal for those seeking a meal with bold taste, this pasta comes together quickly using simple ingredients, making it a great addition to any meal repertoire, especially when time is limited.

Ingredients

• 1/2 cup sun-dried tomatoes, drained
• 1/4 cup anchovy fillets
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup parmesan cheese, grated
• 3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 12 oz spaghetti

Instructions

1. In a food processor, combine sun-dried tomatoes, anchovy fillets, fresh basil, toasted pine nuts, grated parmesan, and minced garlic. Pulse until finely chopped.
2. With the processor running, slowly pour in the extra virgin olive oil until the mixture is smooth and well combined.
3. Cook the spaghetti according to package instructions in a large pot of boiling salted water. Reserve 1 cup of pasta water, then drain the pasta.
4. Return the hot pasta to the pot and toss with the prepared pesto, adding reserved pasta water as needed to achieve the desired consistency of the sauce.
5. Transfer the pasta to a serving dish. Garnish with additional grated parmesan and fresh basil leaves before serving.

Keywords: Dinner, Pesto, Quick, Main Course, Mediterranean

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