For 4
Anchioves 500g
Cherry tomatoes 300g
Onion and garlic
Wild fennel pesto
Half glass of white wine
Salt and pepper
Toasted Bread crumb
Spaghetti 240g
Saute’ in a pan onion e garlic, add the anchioves filleted and the cherry tomatoes.
Fade with the wine, salt and pepper. Add 2 spoons of wild fennel pesto.
Boil the pasta in salt water. Serve with the sauce