Pantry Pasta With Anchovies, Olives & Capers

August  7, 2018
18 Ratings
Photo by James Ransom
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

Test Kitchen Notes

Featured in: The Pantry Pasta Formula for No-Time-to-Cook Nights —The Editors

  • Prep time 20 minutes
  • Cook time 10 minutes
  • Serves 3
  • 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)
In This Recipe
  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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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.