Spaghetti with Anchovies, Parsley, Olives, and Capers

Pasta and Pizza | Italian cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

The sauce can be prepared 1-2 hours before lunch and kept at room temperature.

Ingredients

Garlic - 2 cloves
Chopped Sage Leaves - 1½ cups
Onion - 1 head
Anchovies - 4 pieces
Olives stuffed with lemon - ⅓ cup
Capers - 2 teaspoons
Ground Black Pepper - ¼ teaspoon
Olive Oil - ½ cup
Spaghetti - 15.9 oz
Salt - to taste

Step by Step guide

Step 1

Finely chop the garlic, parsley, onion, anchovies, and pitted green olives in a food processor. Add salt (½ teaspoon), pepper, half a cup of olive oil, and blend the mixture until smooth.

Step 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.

Step 3

Add 1 teaspoon of olive oil to the pasta and mix well. Transfer the pasta to a large deep dish, pour the prepared anchovy sauce over it, mix thoroughly again, and serve immediately.