Italian anchovy and olive pasta

    20 min

    Enjoy this Sicilian sharing-style pasta dish with friends and family. It's packed with green and black olives, capers, salty anchovies, pine nuts and grated Pecorino cheese and it tastes incredible!

    2 people made this

    Serves: 4 

    • 350g bucatini or spaghetti pasta
    • 75ml extra virgin olive oil
    • 1 large clove of garlic, peeled but kept whole
    • 2 salted anchovies
    • 20 pitted green olives
    • 10 pitted black olives
    • 30g capers
    • 2 tablespoons pine nuts
    • 50g grated pecorino cheese
    • 2 tablespoons freshly chopped parsley

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Bring a large pot of salted water to the boil; add pasta and cook according to the packet instructions, or until al dente. Drain pasta, reserving 250ml of the cooking liquid.
    2. Heat olive oil in a pan over a medium heat. Add garlic and cook until it turns golden brown; remove garlic clove with a slotted spoon and stir in anchovies, black and green olives, capers and pine nuts.
    3. Stir in pasta, reserved cooking liquid and grated cheese; toss well to coat pasta and transfer onto a large serving platter. Garnish with freshly chopped parsley and serve.

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