340 g of GALLO gluten-free tallarines
1 cup of toasted walnuts
300 g of cherry tomatoes
80 ml of olive oil
Salt and pepper
6 anchovies, chopped
2 garlic cloves
Zest of 1 lemon
¼ teaspoons of chili flakes
½ cup of parmesan cheese, grated (plus a little extra to serve)
A handful of basil (plus a little extra to serve)
Preheat the grill in the oven to 200ºC and put the tomatoes on an oven-safe tray with a little olive oil.
Cook for 7 minutes, until the tomatoes start releasing juice. Remove from the oven and let them cool.
In a food processor place the nuts, a quarter of the cooked tomatoes, anchovies, garlic, chili pepper, lemon zest, olive oil and parmesan cheese.
Blend everything until you get a paste. Add water to thin it, if necessary.
Cook the spaghetti in abundant boiling water with salt, strain and save a little bit of the cooking water. Place the pasta in a bowl, add the pesto and the remainder of the cooked tomatoes.
Serve with a little grated parmesan cheese, basil leaves and some pepper.