Fusilli With Pesto And Peperonata Recipe

Ingredients For Fusilli With Pesto And Peperonata Recipe

• For the pesto
• 4 cup Packed basil leaves
• 1 Garlic clove, roughly chopped
• 0.75 cup Olive oil
• 1 cup Grated parmigiano reggiano
• For the peperonata
• 3 tablespoon Olive oil
• 0.5 teaspoon Crushed red pepper flakes
• 14 ounce One can crushed san marzano tomatoes
• 1 tablespoon Red wine vinegar
• 1 tablespoon Sugar
• As required Salt, to taste
• 1 Garlic clove, thinly sliced
• 1 Anchovy fillet, roughly chopped
• 0.5 Medium white onion, thinly sliced
• 0.5 Fennel bulb, thinly sliced
• 1 Roasted red pepper, deseeded, sliced
• 1 pound Fusilli, cooked