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Ingredients
For the pesto
1 garlic clove, crushed
1 anchovy
2 tbsp olive oil
handful of basil leaves
1 tsp sesame oil
salt and freshly ground black pepper
For the spaghetti
110g/4oz spaghetti
55g/2oz olives
55g/2oz sun-dried tomatoes
1-2 anchovies, chopped
grated parmesan, to serve
Method
1. Cook the spaghetti according to packet instructions.
2. Meanwhile make the pesto. Place all the pesto ingredients in a mini processor
and blend. Taste and adjust the seasoning as necessary.
3. Once the pasta is cooked, toss through the olives, sun-dried tomatoes and
anchovies. Stir through the pesto.
4. Serve with grated parmesan. |
