Spaghetti with goat cheese cream and anchovies from Sicily

Ingredients for 4 people
Preparation time: 20 minutes


  • Spaghetti, 320g;
  • Goat cheese, 1;
  • Garlic, 1 clove;
  • Chopped pistachios, 2 tablespoons;
  • Delicius anchovy fillets from Sicily 100g, 1 jar;
  • Fresh basil;
  • Mixed colored cherry tomatoes, 200g;
  • Extra virgin olive oil;
  • Salt;
  • Pepper.


  • Cut the cherry tomatoes in half, salt them, season with oil, basil leaves and let them marinate for 15 minutes.
  • Roughly chop half of the anchovies from the jar, add them to the chopped pistachios, mix with 2 tablespoons of extra virgin olive oil and pepper to taste.
  • Cook the spaghetti in boiling salted water.
  • In the meantime, place the goat cheese in the serving bowl, mix it with 1 small ladle of pasta cooking water and 2-3 tablespoons of the anchovies preserving olive oil.
  • Drain the spaghetti, dress with the goat cheese sauce, the anchovy and pistachio pesto, the cherry tomatoes, garnish with the remaining whole anchovies and fresh basil leaves.