Mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon they represent a refined fish dish that celebrates the Mediterranean culinary tradition. This recipe, participant in the contest created by the company IASA, combines authentic flavors and genuine ingredients, enhancing the Cetara anchovy sauce, which is about to be produced DOP recognition. The combination of sage, often called the “poor man’s basil” from the Genoese, with anchovies, anchovy sauce and lemon, it offers a perfect balance of flavors, creating a dish with a unique and delicate taste.

Mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon

Ingredients

• 35 g of sage
• 7 fresh Sorrento walnuts
• 7 cherry tomatoes
• 4 tablespoons of IASA anchovy sauce
• 15 tablespoons of extra virgin olive oil
• 500 g of spaghetti with mandolin
• 10 IASA anchovy fillets
• 1 clove of garlic
• Grated pecorino
• Pepper as needed

Preparation

The first thing to do to prepare mandolin spaghetti with sage pesto, anchovy sauce, walnuts and lemon is to carefully wash the sage leaves and dry them with kitchen paper, completely removing the stems. Put the sage in a mixer together with the extra virgin olive oil and finely chopped. Add the walnuts to the mixer and blend intermittently to get one coarse consistency. Complete the pesto by adding the grated lemon peel and three tablespoons of anchovy sauce. Mix everything well and leave to rest in the refrigerator for about an hour.

In a pan, lightly fry a crushed garlic clove on low flame. Add the anchovy fillets and, as soon as they have melted, remove the pan from the heat. In the meantime, boil the spaghetti with mandolin in abundant lightly salted water, drain them al dente and sauté them in the pan with the anchovies. Add the sage pesto and a little cooking water, mix well and let it rest for a few minutes. In the meantime, cut the cherry tomatoes into four parts and add them to the pasta. Serve and garnish with grated pecorino and a sprinkling of pepper. Your spaghetti with mandolin they are ready.

READ ALSO—> Spaghetti alla Pompeiana, the summer recipe that is prepared in 10 minutes with few ingredients, better than puttanesca

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