Spaghetti with anchovies, parsley, olives and capers
6 servings
25 minutes
Spaghetti with anchovies, parsley, olives, and capers is a vibrant embodiment of Mediterranean cuisine. This recipe originates from sunny Italy, where simple yet flavorful ingredients come together in an exquisite dish. Salty anchovies, spicy capers, and olives create a rich palette of flavors complemented by the freshness of parsley and the aroma of garlic. Olive oil makes the pasta silky, while proper cooking ensures their perfect texture. This dish doesn't require complex techniques but impresses with its harmony; its rich taste pairs perfectly with a glass of white wine. This pasta option is an ideal choice for a light yet memorable Italian-style dinner.
1
Finely chop garlic, parsley, onion, anchovies, and pitted green olives in a food processor. Add salt (1/2 teaspoon), pepper, half a cup of olive oil, and blend the mixture until smooth.
- Garlic: 2 cloves
- Chopped parsley: 1.5 glass
- Onion: 1 head
- Anchovies: 4 pieces
- Olive: 0.3 glass
- Capers: 2 teaspoons
- Ground black pepper: 0.3 teaspoon
- Olive oil: 0.5 glass
- Salt: to taste
2
In a large pot, bring water to a boil, add salt (2 teaspoons of salt per 8 liters of water), and add the pasta (spaghetti or linguine). Cook for 1 minute less than the package instructions. Drain the cooked pasta in a colander, discard the water, and return the pasta to the pot.
- Salt: to taste
- Spaghetti: 450 g
3
Add 1 teaspoon of olive oil to the pasta and mix. Transfer the pasta to a deep large dish, pour over the prepared anchovy sauce, mix thoroughly again, and serve immediately.
- Olive oil: 0.5 glass