Lemon pesto, pepper and anchovies, and onions and eggs: 3 delicious sauces to serve with dried pasta from the beautiful island of Procida, just off Naples. Five lovely nonne got together to share their favourite ways of cooking pasta through the summer months.
For the lemon pesto: peel and juice of 2 lemons, 100g walnuts/almonds/pinenuts, 20g grated Parmesan, 1 garlic clove, 15g each of mint and parsley, around 50ml extra virgin olive oil
For the onions and eggs: this isn’t really a recipe, but 1 onion, sliced and fried in plenty of olive oil. 6 eggs. Enza and Adriana fry these until hard, but I’ve also made it with the yolks still runny.
For the peppers and anchovy sauce: 400g filleted anchovies, 700g green peppers, pointed kind, 700g fresh tomatoes, chopped, 3 garlic cloves in total (one for the stock), evoo, as needed. The poaching approach makes this a lighter dish than simply frying everything in oil.
In all cases, allow 90g/100g of pasta per person.