Spaghetti with Saclà Wild Garlic Pesto, Anchovies & Crumbled Taralli
Spaghetti with Saclà Wild Garlic Pesto, Anchovies & Crumbled Taralli
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Ingredients
For 4 Person(s)
For the Pasta:
- 1 pound Whole Foods Market 365 Spaghetti
- 1 Saclà Wild Garlic Pesto
- 1/3 cup extra virgin olive oil
- 6 anchovy fillets packed in oil
- 5 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes, or more to taste
- 1/4 cup crushed red pepper flakes, or more to taste
- 8 to 10 plain, fennel, or black pepper taralli, coarsely crumbled
- Salt, for the pasta water
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Directions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until just shy of al dente.
- Meanwhile, crush the taralli into coarse crumbs and set aside.
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until lightly golden. Stir in the anchovies, breaking them up until they melt into the oil. Add the crushed red pepper flakes and cook for 30 seconds.
- Reserve 1½ cups of the pasta water, then drain the spaghetti.
- Add the spaghetti to the skillet and toss in the garlic and anchovy oil. Remove from the heat and stir in the Saclà Wild Garlic Pesto. Add the reserved pasta water a little at a time, tossing until the sauce is silky and coats every strand.
- Fold in the parsley, divide among bowls, and top generously with the crumbled taralli. Finish with a drizzle of extra virgin olive oil.
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