Roasted Pepper and Anchovy Rigatoni

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Step 1.

Get some salted water on to boil for your pasta.

Step 2.

Toast your walnuts in a frying pan.

Step 3.

Tip your walnuts into a blender along with your jarred red peppers, basil, anchovies, capers, parmesan and red wine vinegar. Add salt, pepper and a generous glug of olive oil. Blend until smooth.

Step 4.

Cook your pasta 2 mins less than the packet tells you to - this will ensure it’s nice and al dente. Drain in a colander, reserving a mugful of pasta water.

Step 5.

Add your pasta back into the pan and add your pesto and pasta water. Stir to combine, and check the seasoning - it may need more parmesan, olive oil, salt or pepper.

Step 6.

Spoon your pasta into bowls. Sprinkle with parmesan, drizzle with olive oil and twist over a little black pepper. Serve and enjoy!

We've used walnuts here, but this recipe would work equally well with almonds, cashews or pine nuts.

25g Walnuts
220g Jarred Red Peppers
Small Bunch of Basil
6 Tinned Anchovies
2 Tsp Capers
25g Parmesan
1 Tbsp Red Wine Vinegar
500g Rigatoni
Olive Oil