Simple Anchovies, Olives and Capers Spaghetti Recipe

Simple Anchovies, Olives and Capers Spaghetti is a traditional peasant dish with a Mediterranean flavor that will only take you ten minutes to cook.

To serve, simply sauté some chopped garlic and onion in a nonstick pan with a generous drizzle of extra virgin olive oil. Then, add the halved anchovy fillets in oil, a sliced ​​fresh chili pepper, and pitted Taggiasca olives. Use the resulting sauce to toss the pasta, cooked al dente in plenty of lightly salted boiling water. Finish with a sprig of chopped parsley and a handful of toasted breadcrumbs: this will give the dish a slightly crunchy touch.

If you like, you can replace the breadcrumbs with stale breadcrumbs, previously sautéed with a drizzle of oil. If you don't like spicy flavors, you can omit the chili pepper from the recipe. If you prefer, you can enrich the dish by adding a few dried or confit tomatoes to the rest of the ingredients, or, for a more pronounced crunch, you can add toasted pine nuts or flaked almonds.

If you prefer, you can flavor the pasta with wild fennel or another aromatic herb of your choice in addition to parsley, or you can replace the spaghetti with another long pasta shape, such as linguine, bavette, or vermicelli.

How to Make Simple Anchovies, Olives and Capers Spaghetti

Step 1

Step 1

Finely chop the garlic and onion with a knife and let them soften in a non-stick pan with a drizzle of extra virgin olive oil.

Finely chop the garlic and onion with a knife and let them soften in a non-stick pan with a drizzle of extra virgin olive oil.

Step 2

Step 2

At this point add the desalted capers.

At this point add the desalted capers.

Step 3

Step 3

Add the chopped anchovy fillets in oil.

Add the chopped anchovy fillets in oil.

Step 4

Step 4

Spice with fresh chili pepper slices and let it flavor on a low flame for 3-4 minutes.

Spice with fresh chili pepper slices and let it flavor on a low flame for 3-4 minutes.

Step 5

Step 5

Then add the pitted Taggiasca olives and season with salt.

Then add the pitted Taggiasca olives and season with salt.

Step 6

Step 6

In a separate pan, heat a drizzle of oil, pour in the breadcrumbs and let it toast, stirring often with a wooden spoon.

In a separate pan, heat a drizzle of oil, pour in the breadcrumbs and let it toast, stirring often with a wooden spoon.

Step 7

Step 7

Cook the spaghetti in plenty of lightly salted boiling water, drain when al dente, and transfer directly to the pan with the sauce. Season with chopped parsley and toss the pasta on the heat, adding another drizzle of oil and a ladle of cooking water if necessary.

Cook the spaghetti in plenty of lightly salted boiling water, drain when al dente, and transfer directly to the pan with the sauce. Season with chopped parsley and toss the pasta on the heat, adding another drizzle of oil and a ladle of cooking water if necessary.

Step 8

Step 8

Add the breadcrumbs and mix carefully.

Add the breadcrumbs and mix carefully.

Step 9

Step 9

Distribute the spaghetti on individual plates, bring to the table and serve. Enjoy!

Distribute the spaghetti on individual plates, bring to the table and serve. Enjoy!