Spaghetti with Anchovy and Olive

Makes: 4
Preparation time: 5-8 minutes plus standing 45 minutes
Cook time: 12-15 minutes


  • 450g/1lb dried spaghetti

For the sauce :

  • 6 tbsp. Filippo Berio Olive Oil
  • 8 anchovy fillets, drained and cut up into strips
  • 2 tbsp. flat leaf parsley, finely shredded
  • Freshly ground black pepper
  • 1 clove garlic, crushed (optional)


Cook the spaghetti according to the manufacturer's instructions until 'al dente'. Drain well.

Toss the pasta with 1 tbsp of the oil and leave to cool. Mix the remaining ingredients together then toss into the pasta. Season with pepper to taste.

Leave to stand for 30 - 45 minutes covered. Serve as required.

Cook's Tip:

Use other types of pasta like tagliatelle or penne. To help to prevent the pasta from sticking during cooking, add 1 tbsp. of olive oil to the cooking water.


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