Introduction

This anchovy red pesto pasta with crispy garlic pangrattato is a bold and flavorful dish that combines spicy, salty, and tangy elements. The crunchy pangrattato adds a delightful texture contrast to the rich, savory pesto tossed through tender short pasta. It’s a simple yet impressive meal perfect for weeknights or entertaining.

A white bowl filled with short curved pasta coated in a thick orange-red sauce, topped with a layer of golden brown crispy breadcrumbs mixed with fresh chopped green herbs, sitting on a blue cloth with a fork and knife beside it. The pasta looks rich and textured, with the breadcrumbs adding a crunchy contrast on top. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g short pasta, like casarecce or fusilli

60ml olive oil

2 roasted red peppers, drained and roughly chopped

4 anchovy fillets in oil, drained

50g walnuts, roughly chopped

2 tbsp tomato purée

½-1 tsp chilli flakes, depending on how spicy you like it

50g parmesan, finely grated

1 tbsp red wine vinegar

2 tbsp olive oil

3 garlic cloves, skin on and lightly bashed

50g panko or dried breadcrumbs

Small handful of parsley, chopped

Instructions

Step 1: Make the pangrattato by heating 2 tablespoons of olive oil in a large pan over medium heat. Add the garlic cloves with skins on and cook for 4-5 minutes, basting them in the oil until golden. Remove the garlic and set aside to cool.

Step 2: Stir the breadcrumbs into the oil and toast over medium heat for 4-5 minutes until golden and crisp. Transfer to a bowl, season with salt and pepper, then mix in the chopped parsley.

Step 3: Cook the pasta according to the package instructions. Reserve a mugful of the pasta cooking water, then drain the pasta well.

Step 4: Peel the skins off the cooled garlic and finely chop the garlic. Heat 60ml olive oil in a large pan over medium heat and add the chopped roasted red peppers, anchovy fillets, and walnuts. Cook for 3-5 minutes until the anchovies dissolve.

Step 5: Stir in the chopped garlic, tomato purée, and chilli flakes. Cook for another 3-5 minutes until the mixture darkens to a rich red color. Remove from heat and let cool for 5 minutes.

Step 6: Transfer the mixture to a food processor. Add the grated parmesan and red wine vinegar, then blitz until finely chopped but still a little chunky. Season with salt and pepper to taste.

Step 7: Toss the red pesto through the cooked pasta with a splash of reserved pasta water to loosen the sauce. Serve topped generously with the crispy garlic pangrattato.

Tips & Variations

Use gluten-free pasta and gluten-free breadcrumbs for a gluten-free version.

If you prefer less heat, start with ½ teaspoon of chilli flakes and adjust to taste.

For added freshness, sprinkle extra chopped parsley on top before serving.

To add a smoky depth, try using smoked paprika along with the chilli flakes.

FAQs

Can I use fresh tomatoes instead of roasted red peppers?

Fresh tomatoes will change the texture and flavor of the pesto. Roasted red peppers provide a sweet and smoky taste that’s key to this recipe, but you can roast your own peppers or substitute with jarred roasted peppers for convenience.

What can I substitute for anchovy fillets?

Anchovies add a salty umami flavor, but if you prefer not to use them, try a splash of soy sauce or miso paste for a similar depth. Keep in mind this will alter the final flavor slightly.