Pantry Pasta With Anchovies, Olives & Capers

By Emma Laperruque
August 7, 2018
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Author Notes: When I don’t want to cook, I cook pasta. Specifically, this pasta, with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly cavatappi or whole-wheat penne. If it’s smothered with anchovies and olive oil, it’ll be (kisses fingertips) great. Emma Laperruque

Food52 Review: Featured in: The Pantry Pasta Formula for No-Time-to-Cook NightsThe Editors

Serves: 3
Prep time: 20 min
Cook time: 10 min

  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 1 bunch parsley leaves, chopped (about 1 3/4 cups)
  • 1/2 cup chopped oil-cured olives
  • 6 tablespoons olive oil
  • 1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
  • 3 tablespoons drained capers, roughly chopped
  • 2 big garlic cloves (or 3 small), peeled and minced
  • 1/2 teaspoon red pepper flakes
  • 12 ounces spaghetti
  • 2/3 cup grated parmesan (or pecorino)
  1. Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt.
  2. Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl.
  3. When the water is boiling, add the pasta. Cook until al dente (I like to start tasting noodles after 8 minutes). Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste (you probably won’t need it, but always good to check).
  4. Serve with the cheese alongside for everyone to sprinkle on top.

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