This recipe features a tasty combination of red hot pepper and olives. The addition of pecorino (ewe's milk) cheese gives an even bolder and more appetizing taste.
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INGREDIENTS |
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Spaghetti Barilla |
320 |
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g |
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Dried tomatoes |
100 |
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g |
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Extra virgin olive oil |
80 |
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g |
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Pitted black Gaeta olives |
80 |
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g |
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Romano cheese |
40 |
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g |
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Grated Parmesan cheese |
30 |
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g |
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Anchovy filets |
1 |
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no. |
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Garlic |
,50 |
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glove |
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Chopped italian parsley |
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to taste |
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Oregano |
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to taste |
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Red hot pepper |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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| 1. |
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Cook the Barilla Spaghetti in plenty of salted water. |
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| 2. |
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In the meantime, blend the dried tomatoes with the oil, oregano, fresh red hot pepper, garlic, pecorino cheese, Parmigiano Reggiano cheese and anchovy fillet. Now add 2 ladlefuls of the water used for boiling the pasta, and continue blending. |
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| 3. |
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Drain the Spaghetti while still "al dente", then dress with the red hot pepper pesto sauce and the olives, cut in half. Garnish with the chopped parsley. |
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CHEF'S NOTE |
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If the preference is for a milder tasting pesto, leave out the anchovy fillet and garlic and add diced fresh tomatoes.
Whatever the recipe, it is always best to remove the green core from the garlic, as this is the part hardest to digest. |
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For a recipe with strong and aromatic flavours like this, a fresh-tasting and scented white wine with a balanced alcohol content and fullish body will be best, like a Cirņ bianco from Calabria or a Sicilian Chardonnay. |
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