Recipe: Half Paccheri with Pistacchio and Anchovies

We are living in a difficult time, we need to stay indoor so why don’t turn in positive this forced isolation? By using cupboard ingredients cook something different and delicious like pasta with pistachio flour and anchovies in oil. I have used a half paccheri shape but any short pasta will be fine.

I have used some half paccheri from "Il Mulino di Gragnano", extra virgin olive oil by Fratelli Mantova, pistachio flour, but you can blitz some unsalted pistachio in a blender or powder some in a mortar, a clove of garlic, chilli and some Anchovies from the Cantabrian Sea in oil by L’Isola d’Oro.

In a wok put the extra virgin olive oil and heat it with the garlic and the chilli. Meanwhile you have put a pan on the hob and start bringing to boil the water with rock salt in it. The sauce will be ready before the pasta will be; it is very quick and delicious.

When the garlic is brownish add the anchovies L’Isola d’Oro and melt them with the oil. You can put the quantity you want and you won’t need to put salt in the sauce. As soon as the anchovies are melted, turn off the fire, it will take a couple of minutes.

Drain the half paccheri “al dente” and put them in the wok adding a ladle of cooking water to soften the melted anchovies and sautee them coating them with the sauce.

Add the pistachio flour and stir well so that all the pasta is evenly coated.

Sprinkle with some pistachio flour and enjoy. www.lisoladoro.it