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Monday, September 10, 2012

Anchovy Pesto Shells

I may have already posted something like this.  I cannot think straight today.  My brain is in sensory overload and is unable to process simple input for the moment.  Not sure how long this will last.
1 lb pasta shells, cooked al dente in salted water
1 container marinated anchovies (o my the best things in life...) drained and halved
2 Tbsp leftover Sardine Dip (I needed to finish it)
1 large handful broccoli florets
1 large handful cauliflower florets
2 chopped tomatoes
some EVOO
2 Tbsp heavy cream
1/2 cup reserved pasta water
1 bunch basil
5 cloves peeled garlic
4 handful parmesan
1/4 cup (I admit I didn't measure) EVOO
Blend it
 1.  Heat some EVOO and sautée the broccoli and cauliflower.
2.  Add chopped tomatoes, cover and simmer a bit so the juices start flowing.
3.  Add the secret special spicy sauce and the leftover Sardine Dip.
4.Turn off heat and stir in the anchovies, pesto and cream. 
5.  When pasta is al dente, drain and reserve some of the water before draining.  Pour in the mixture and stir into the pasta, adding some of the pasta water for extra creaminess.

Serve with extra parmesan and red pepper flakes.
That hit the spot.  
Makes me Want to Break Free again and again, forever and ever...
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