The eastern end of the Amalfi Coast is known for its alici, or anchovies, still fished and prepared in very traditional ways. Especially heralded are the dishes from Cetara and Vietri sul Mare, and one of the signature dishes is pesto vietrese. It is fairly simple to make, and is very flavorful, but don't worry; it's not overwhelmed by the anchovy at all.


Fresh anchovies, cleaned
a spoon of Capers, rinsed
lemon zest
a spoon of pine nuts
a pinch of red chile flakes
4 green and 4 black olives
Fresh basil and fresh oregano

Put all the ingredients in a blender or food processor and pulse until chopped. Add a half-cup of extra virgin olive oil and blend until mixed up as a pesto. Some cooks also had a few sun-dried tomatoes in the mix.

Boil the pasta, and top with the pesto, adding a ladle of the cooking water along with the pesto. Top with a drizzle of colatura di alici if you have some.

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