Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Sundried Tomatoes
Spaghetti with Garlic and Oil, Anchovies, Dill Pesto and Sundried Tomatoes
30 minutes total
A bold and flavoursome dish that reinvents the classic "aglio e olio" with an umami-packed twist. The combination of dill pesto, anchovies, and sundried tomatoes brings depth and freshness to every bite.
Protein+ Recipes
Ingredients
Serves 4
| 320 g | Spaghetti Barilla Protein + |
| 150 g | Fresh Dill |
| 40 g | Sundried Tomatoes in Oil |
| 1 clove | Garlic |
| 1 teaspoon | Lemon Juice |
| 4 fillets | Anchovy in Oil |
| 30 g | Parmesan Cheese |
| 80 g | Extra Virgin Olive Oil |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring lightly salted water to the boil.
Step 2
Prepare the dill pesto by cutting the dill into pieces and then blanching it for a minute in boiling salted water.
Step 3
Drain the dill, cool and put it in a blender with a pinch of salt, 60 g of extra virgin olive oil and a few drops of lemon juice.
Step 4
Blend and mix well, adding the grated Parmigiano Reggiano.
Step 5
Season with salt and pepper.
Step 6
Chop the garlic, then add to a pan with remaining heated oil.
Step 7
Cook the pasta for 2 minutes less than indicated on the pack, drain and finish cooking it in the pan.
Step 8
Slice the sundried tomato into julienne strips. Then, off the heat, add the dill pesto, the anchovies and the tomatoes to the pasta.
Step 9
Serve, garnishing the dish with a few sprigs of fresh dill.
Spaghetti Protein +
The timeless classic, now with a + of protein. Barilla Protein+ Spaghetti combines the taste of classic spaghetti with 20g of protein per 100g. Made with selected semolina and pea protein, it’s a delicious and plant-based option for everyday meals.
- Shape Spaghetti
- Cook time 13 mins
- Pack size 400g
- Range Barilla Protein +