Spaghetti, anchovies and citrusy pesto sauce

Peel the orange (three or four segments). Remove the seeds and set to one side.

Wash the mint and basil and then mix the following ingredients: the orange segments, Garlic-free Pesto Sauce, four Anchovy Filets in Olive Oil, the pistachio, capers and two teaspoonfuls of Pure Olive Oil.

In a small frying pan over a low flame, mash the remaining anchovy fillet, using a spoonful of our Olive Oil. Then, over a higher flame, brown a slice of wholewheat bread diced into very small pieces.

In a frying pan, heat two spoonfuls of Pure Olive Oil. Halve the tomatoes and cook them for 10-15 minutes over a low flame so that they soften gradually. Cook the pasta. Make sure you drain it a few minutes before it is fully cooked. That way you can finish cooking the pasta in the frying pan together with the tomatoes, citrusy pesto and a ladle of the water used for cooking.

Serve on a bed of spaghetti in a deep bowl. Garnish with toasted bread pieces, grated orange peel and a few anchovy fillets.