Ingredients:
- 1 pound of spaghetti
- 2 cups fresh basil leaves
- 1/2 cup shelled pistachios
- 3 cloves of garlic
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and black pepper to taste
- 1 can anchovies, drained
- 2 teaspoons tomato paste
- 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 1 cup cherry tomatoes, halved
- 1/2 cup chicken stock
- 1 teaspoon dried oregano
Instructions:
- Prepare the Pistachio Pesto: In a food processor, combine the fresh basil, pistachios, and 2 cloves of garlic. Pulse until coarsely chopped. With the machine running, slowly add 1/2 cup of olive oil until the pesto is smooth. Season with salt and pepper to taste. Set aside.
- Prepare the Tomato Sauce: Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining garlic and sauté until fragrant. Add anchovies and cook until they start to melt into the oil. Stir in the tomato paste and red pepper flakes and cook for another minute.
- Add the cherry tomatoes, chicken stock, and oregano to the pan. Stir everything together, reduce heat to low, and let it simmer for 15-20 minutes until the sauce thickens. Season with salt and pepper.
- Cook the Spaghetti: While your sauce is simmering, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve about a cup of pasta water and then drain the spaghetti.
- Combine: Toss the spaghetti with the pistachio pesto, ensuring all the pasta is coated. Add some pasta water if needed to loosen up the sauce. Then serve the spaghetti on plates, topping each with a generous amount of the spicy tomato sauce.
- Serve: Garnish with some more fresh basil leaves, a sprinkle of crushed pistachios, and a drizzle of olive oil if desired.
And voila! You have a restaurant-quality meal right in your kitchen. Enjoy this delicious fusion of flavors in this unique spaghetti dish! 🍝
Let me know if you need any other recipes or ideas!
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