Wholemeal pasta lends itself well to interesting gastronomic ideas, both traditional and innovative, whether it is used with fish, animal or vegetable products. It should be cooked like other pasta in boiling, salted water and then it can be sautéed easily. The important thing is that the sauces should always be light, liquid and smooth.
Brown the Tropea onion cut into julienne strips in a pan with half the oil and the orange peel. Season with salt and pepper. Using a hand blender on top speed, blend the remaining oil, the anchovies, the breadcrumbs, the Pecorino cheese and lightly toasted white almonds. It should all resemble a type of pesto. Once cooked, drain the pasta and leave it slightly damp. Sauté the pasta in the onion pan and, only at the end , when the flame is turned off, dress with the pesto. The dish can be flavoured with chopped aromatic herbs, if required.