This anchovy pasta combines the robust and saline taste of its protagonists with crunchy chopped hazelnuts, walnuts and pine nuts, creating a perfect balance between flavor and chewiness.
In my cooking, exploring bold flavors and diverse textures has always been a passion. Today, I want to share with you a dish that perfectly embodies this philosophy and offers contrasts of textures and taste.
Pasta with anchovies has always been a classic and much loved first course in my family, especially my family spaghettibut today I want to add an extra twist.
Nuts are not only an ingredient that adds a crunchy dimension to the dish, but they are also rich in essential nutrients. Hazelnuts and walnuts are excellent sources of omega-3 fatty acids, antioxidants and fiber. Together with pine nuts, they enrich the dish with a nutritional touch, adding layers of flavor and part crunchy which make this simple pasta a refined gastronomic experience.
For this recipe I used high quality anchovies in oil*, carefully selected to ensure the right balance of flavour. Their intense, but not overpowering, flavor blends wonderfully with the earthy sweetness of the nuts, creating a surprisingly harmonious mix.