Tagliarini with Sun-Dried Tomato Pesto and Anchovies


  • 4 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 6 Anchovies, finely chopped
  • 1/2 Lemon
  • 300g Fresh Tagliarini
  • toasted Pine nuts, to serve
  • to serve Basil leaves


  1. Gently heat the Sacla’ Pesto with anchovies and lemon juice
  2. Cook the fresh pasta for 5 minutes, until al dente
  3. Drain pasta, stirring 1 tsp of the cooking water into Sacla’ Pesto
  4. Divide between bowls and scatter over toasted pine nuts and basil leaves
Serves: 2Cooking time: Share recipeReview this recipe


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