Sun-Dried Tomato and Anchovy Pesto Pasta

Sun-Dried Tomato and Anchovy Pesto Pasta

Briny anchovies and tangy sun-dried tomatoes blend into a bold pesto that clings to every strand of pasta.

Total 27 min Makes 4 servings Calories 610/serving

Dietary

Pescatarian, Halal

Allergens

Fish, Tree nuts, Dairy, Wheat

This robust pesto skips the usual basil base in favor of sun-dried tomatoes and anchovies, pureed with garlic, pine nuts, and Parmesan for a deeply savory, umami-rich sauce. Tossed with hot pasta and a splash of starchy cooking water, it comes together in under 30 minutes and works well as a weeknight dinner or a flavorful starter course.

Ingredients

  • 12 ounces dried spaghetti or linguine
  • 1 cup sun-dried tomatoes packed in oil, drained
  • 6 anchovy fillets
  • 1/3 cup pine nuts, toasted
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved pasta cooking water
  • 1/4 cup fresh parsley leaves, chopped
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Method

  1. Bring a large pot of generously salted water to a boil over high heat.

  2. Add the pasta to the boiling water and cook until al dente, stirring occasionally.

  3. While the pasta cooks, combine the sun-dried tomatoes, anchovy fillets, toasted pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped.

  4. With the processor running, slowly stream in the olive oil until the pesto is thick but spreadable, scraping down the sides as needed.

  5. Stir in the red pepper flakes and taste the pesto, adjusting salt and black pepper as needed.

  6. Before draining the pasta, scoop out and reserve 1/2 cup of the starchy cooking water.

  7. Drain the pasta and return it to the pot. Add the pesto and toss over low heat, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.

  8. Divide the pasta among bowls, sprinkle with chopped parsley, and serve immediately.

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    Sun-Dried Tomato and Anchovy Pesto Pasta

    This robust pesto skips the usual basil base in favor of sun-dried tomatoes and anchovies, pureed with garlic, pine nuts, and Parmesan for a deeply savory, umami-rich sauce. Tossed with hot pasta and a splash of starchy cooking water, it comes together in under 30 minutes and works well as a weeknight dinner or a flavorful starter course.

    27 min 4 servings 610 cal

    Ingredients

    • 12 ounces dried spaghetti or linguine
    • 1 cup sun-dried tomatoes packed in oil, drained
    • 6 anchovy fillets
    • 1/3 cup pine nuts, toasted
    • 2 cloves garlic, peeled
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup extra-virgin olive oil
    • 1/4 teaspoon red pepper flakes
    • 1/2 cup reserved pasta cooking water
    • 1/4 cup fresh parsley leaves, chopped
    • kosher salt, to taste
    • freshly ground black pepper, to taste

    Method

    1. 1

      Bring a large pot of generously salted water to a boil over high heat.

    2. 2

      Add the pasta to the boiling water and cook until al dente, stirring occasionally.

    3. 3

      While the pasta cooks, combine the sun-dried tomatoes, anchovy fillets, toasted pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped.

    4. 4

      With the processor running, slowly stream in the olive oil until the pesto is thick but spreadable, scraping down the sides as needed.

    5. 5

      Stir in the red pepper flakes and taste the pesto, adjusting salt and black pepper as needed.

    6. 6

      Before draining the pasta, scoop out and reserve 1/2 cup of the starchy cooking water.

    7. 7

      Drain the pasta and return it to the pot. Add the pesto and toss over low heat, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.

    8. 8

      Divide the pasta among bowls, sprinkle with chopped parsley, and serve immediately.