Pantry Pasta With Anchovies, Olives & Capers

Pantry Pasta With Anchovies, Olives & Capers

Photo by James Ransom
yield: SERVES 3 total time: 30 MIN


  • 1/2 tablespoons kosher salt, plus more to taste
  • bunch parsley leaves, chopped (about 1 3/4 cups)
  • 1/2 cup chopped oil-cured olives
  • 6 tablespoons COOC certified EVOO
  • (2-ounce) tin anchovies, drained of oil and minced into oblivion
  • 3 tablespoons drained capers, roughly chopped
  • 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, EVOO, 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.

All images and text Food 52 (adapted by COOC).

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