Take a bite of pesto alla Cetarese and it will send you straight to the Amalfi Coast. The port town of Cetara is known for two things: Colatura and anchovies. Used together in their namesake pesto, they create a powerful umami background brightened by fresh herbs and made creamy by almonds and pine nuts.

If you’re pairing it with pasta, Spaghettoni is non-negotiable. A pesto this rich needs those thick strands and extra starchy water to really make it shine!

Not in the mood for pasta? Pesto alla Cetarese, or anchovy pesto, will give a real boost to anything you pair it with. Our favorite is bruschetta or crostini with a thin layer spread on top.

anchovy pesto alla cetarese from the amalfi coast crostini


TIME: 30 minutes



  1. Pulse the garlic clove, pitted olives, almonds, and pine nuts in a food processor until coarsely chopped.
  2. Add the herbs, capers, anchovies, colatura, and peperoncini (if using). Blend, gradually adding the oil until the pesto comes together.


  1. Bring a large pot of water to a boil and begin cooking the spaghettoni. Do not salt the pasta water, the sauce is already salty enough from the anchovies, capers, and colatura!
  2. Scoop the pesto into a large serving bowl. If you’re cooking this for 5, use 500g spaghettoni and 250g pesto. Once the spaghettoni are cooked al dente, drain them, reserving a cup of pasta water.
  3. Combine the spaghettoni with the pesto, adding a few splashes of pasta water to help emulsify the sauce.
  4. Divide between bowls and serve with an additional drizzle of olive oil.

pesto alla cetarese spaghettoni cetara amalfi coast