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.
TIME: 30 minutes
- Black olives, 1 jar, (135g / 1 cup), pitted
- Peeled pizzuta almonds, 75g / ½ cup
- Pine nuts, 25g / 3 Tbsp
- Garlic clove, 1 (peeled)
- Fresh basil leaves, 50g / 2 cups
- Fresh parsley, 50g / 2 cups
- Capers, 1 tbsp
- Anchovies, 4 fillets
- Colatura, 2 tbsp
- Peperoncini, 1 tsp or to taste
- Extra Virgin Olive Oil, 3-4 tbsp
- Pulse the garlic clove, pitted olives, almonds, and pine nuts in a food processor until coarsely chopped.
- Add the herbs, capers, anchovies, colatura, and peperoncini (if using). Blend, gradually adding the oil until the pesto comes together.
- 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!
- 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.
- Combine the spaghettoni with the pesto, adding a few splashes of pasta water to help emulsify the sauce.
- Divide between bowls and serve with an additional drizzle of olive oil.