Spaghetti With Anchovies, Garlic, Olives and Parmesan
Pasta with anchovies, garlic, a hint of chili, olives and parmesan cheese. This recipe is the perfect example of simplicity at it's best. A few quality Italian ingredients with big bold flavors and all in just a couple of minutes.
Ingredients
- 400 grams spaghetti
- ¼ cup olive oil
- 4 garlic cloves
- 6 anchovy fillets
- ½ cup Parmigiano-Reggiano or Parmesan cheese
- ¼ cup pitted olives
- 1 teaspoon Pasta seasoning
- ½ teaspoon Calabrese spice
- chopped Italian parsley for garnish
Instructions
- In a large pot bring salted water to the boil for the spaghetti. Cook according to packet instructions or until done. Al dente, 'to the tooth' done. Reserve a cup of pasta water incase you need it.
- Heat a large pan then add the olive oil to heat. Cook the garlic and add the calabrese/chili. Cook for a minute or so until the garlic is a lighten golden brown. Use a wooden spoon to gently bring them together over medium heat but if the heat is too high or low adjust it. You want the oil and ingredients to heat slowly as you keep checking in to make sure it doesn't burn.
- Add the olives and anchovies and when the anchovies melt the sauce is ready, about 5 minutes in total.
- The pasta should be ready by now so use a ladle or tongs to bring the spaghetti directly from the boiling water to the pan. No need to drain the pasta! This is what will give you a nice creamy sauce, the bits of water carried across with the spaghetti. Add a few more spoons of the pasta water for a creamier sauce.
- Add the Parmesan cheese and combine.
- Turn the heat off but leave the pan on the stove while you lift the spaghetti with the tongs and get it coated into the sauce and cheese. If you need a little more olive oil or pasta water then add it to get a delicious creamy sauce. Add the parsley, serve with a sprinkle of parmesan cheese.
Notes
Reserved pasta water: This is not part of the recipe because this anchovy pasta is great without adding the pasta water however, for a creamier sauce keep about a cup of pasta water and add half first, tosss the pasta and then decided if you want more.
Pasta water should only be taken from the pasta when it's either done cooking the pasta or just before. Taking it any earlier just means you have less starchy water which is what emulsifies and creates the sauce.
How to pitt olives?
Work with one olive at a time. Lay it on a board and use a small sharp knife to cut it around (over the pip). Gently press the olive with your finger and pip will pop, remove it and you already have 2 halves of an olive. Don't crush the olives.
To Finish This Anchovy Pasta
This recipe goes very quickly so like most recipes have everything ready to go.
Olives pitted, tomatoes halved, anchovies chopped and some left aside. If using a fresh herb to garnish then chop it before so you can serve the pasta while it's still hot. The same with grating the cheese. Enjoy!
Olives pitted, tomatoes halved, anchovies chopped and some left aside. If using a fresh herb to garnish then chop it before so you can serve the pasta while it's still hot. The same with grating the cheese. Enjoy!
Nutrition
Calories: 281kcalCarbohydrates: 19gProtein: 9gFat: 19gSaturated Fat: 4gCholesterol: 12mgSodium: 340mgFiber: 1gSugar: 1g
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