Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Dried Tomatoes

Name: Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Dried Tomatoes
Cook time: 13 min
Total time: 30 min
Yield: 4
Ingredients: 320 g Spaghetti Barilla Protein +; 150 g Fresh Dill; 40 g Dried Tomatoes in Oil; 1 clove Garlic; 1 teaspoon Lemon Juice; 4 fillets Anchovy in Oil; 30 g Parmesan cheese; 80 g Extra virgin olive oil; to taste Salt and pepper

30 minutes

Cheese

A bold and flavorful dish that reinvents the classic "aglio e olio" with an umami-packed twist. The combination of dill pesto, anchovies, and dried tomatoes brings depth and freshness to every bite.

Ingredients

4 servings

320 gSpaghetti Barilla Protein +

150 gFresh Dill

40 gDried Tomatoes in Oil

1 cloveGarlic

1 teaspoonLemon Juice

4 filletsAnchovy in Oil

30 gParmesan cheese

80 gExtra virgin olive oil

to tasteSalt and pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring lightly salted water to the boil.

Step 2

Prepare the dill pesto by first cutting it into pieces and then blanching it for a minute in boiling salted water.

Step 3

Drain it, cool it and put it in a blender with a pinch of salt, 60 g of extra virgin olive oil and a few drops of lemon.

Step 4

Blend and mix well, adding the grated Parmigiano Reggiano.

Step 5

Season with salt and pepper.

Step 6

In a pan, put the remaining oil and heat it slightly with the garlic that we will have chopped in the meantime.

Step 7

Cook the pasta, drain it a few minutes before its time and finish cooking it in the pan for a few minutes.

Step 8

Then, off the heat, add the dill pesto, the anchovies and the dried tomatoes cut into julienne strips.

Step 9

Serve, garnishing the dish with a few sprigs of fresh dill.