Spaghetti with anchovy, capers and olives

    25 min

    If you are looking for a quick spaghetti dish, this is the recipe for you! The ingredients are usually in most people's fridge, no special technique requested but tons of flavor. Cheese is usually not suggested on seafood pasta but in my opinion it goes well here.

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    Serves: 4 

    • 400g spaghetti
    • 1 clove garlic, crushed
    • a few sprigs fresh parsley, chopped
    • 3 tablespoons extra virgin olive oil
    • 8 anchovy fillets
    • 4 tablespoons breadcrumbs
    • 2 tablespoons pitted black olives, sliced
    • 1 tablespoon capers
    • 4 tablespoons grated Parmesan cheese (optional)

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Cook the spaghetti in abundant lightly salted water according to packet instructions until al dente.
    2. Meanwhile, in a large saucepan, cook the garlic and parsley in oil on low-medium heat. When the garlic has a golden colour, add the anchovies and cook in oil for 3 to 4 minutes. The anchovies will soften up and melt, crush them using the back of a wooden spoon.
    3. Add the breadcrumbs to the pan and toast until a deep golden colour. Add chopped olives and capers and remove from heat. Discard garlic.
    4. Reserve 2 ladles of cooking water and drain the pasta. Transfer cooked spaghetti to the sauce pan, coat well and heat everything together, adding pasta water as needed. Serve with Parmesan cheese if liked.

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