Lunch/ Meal/ Pasta

Spaghetti with Anchovies

Anchovies, olives, and capers – they go exceptionally well together. This is a simple tasty sauce that can be prepared while the pasta is cooking. To give more crunch, we sprinkle the spaghetti with toasted bread crumbs.

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Spaghetti with Anchovies

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dinner, lunch

By MC – Serves: 2

Prep Time: 10 minutes – Cooking Time: 15 – Total Time: 25 minutes

Anchovies, olives, and capers - they go exceptionally well together. This is a simple tasty sauce that can be prepared while the pasta is cooking. To give more crunch, we sprinkle the spaghetti with toasted bread crumbs.

Ingredients

50 g red elmar anchovy fillets, soaked for 10 minutes and drained

4 tablespoons golden drop olive oil

2 garlic cloves, peeled

25 g Vitaly's capers, drained

50 g fos black olives, pitted and sliced

250 g dried spaghetti

20 g bread crumbs

chopped fresh flat-leaf parsley, to garnish

salt

Instructions

1

Heat the oil in a frying pan or skillet.

2

Add the garlic cloves and cook over low heat, stirring frequently, until golden brown.

3

Remove the garlic with a slotted spoon and discard.

4

Add the capers and olives to the pan and cook, stirring occasionally, for 5 minutes.

5

Add the anchovies, and cook, mashing with a wooden spoon until they have disintegrated.

6

Cook the spaghetti in plenty of salted, boiling water until tender but still firm (al dente).

7

Meanwhile, heat some olive oil into the pan, add the bread crumbs and toast until golden.

8

Drain, the pasta, tip into the frying pan or skillet, and toss well.

9

Add the toasted bread crumbs and give it another good toss.

10

Serve immediately.