Spaghetti with Anchovies and OlivesBy Ivy • Φεβ 20th, 2008 • Category: International
I’ve mentioned in my posts about Tuesdays and Wednesdays not finding time to blog as I have to go to my painting lessons in the afternoons, then I have the farmers’ market on Tuesday mornings and not much free time in between cooking and all the other house chores.
Anyway yesterday I did not go to the farmers’ market as passing by to go for some other chores, I saw that only a few farmers made it to the market because of the snow.I returned home rather late and did not have much time to prepare lunch, so whenever the situation calls for something quick and easy a “pasta dish” is the best solution. I must say it didn’t take more than thirty minutes to have everything ready. My afternoon lesson was also canceled due to an unfortunate mishap to our teacher’s mother and that gave me some time to post yesterday as well.
Today whilst drinking my morning coffee I was not planning to post. I started visiting friends’ blogs to read their posts and leave them a comment when I read about Presto Pasta Night, so I thought if it’s easy to make, it’s easy to write about it too.
Because a good spaghetti takes about 10 minutes to cook, you can begin the preparation of all the other ingredients and when you are half way through start the pasta by boiling the water.
Italians generally don’t use cheese when fish is included in a pasta dish, but my husband as a Greek tossed some grated cheese on top.
Either way, it is excellent.
This is my participation for Presto Pasta Nights, hosted by Ruth of Once Upon a Feast.
Spaghetti with Anchovies and Olives
Serves 3 as a main course or 5 as a side dish
For the Pasta
- 250 grams of spaghetti
- 1 teaspoon full of salt
- 1 spoonful of olive oil
For the dish:
- 1 tablespoon capers
- 2 tablespoons full-flavored extra virgin olive oil
- 1 small onion, finely chopped
- 1 – 2 garlic cloves, finely chopped
- 10 anchovy fillets
- 5 – 6 Kalamata olives, pitted
- 1 tbsp capers
- 1 small tomato, peeled and chopped
- 2 – 3 spoonfuls of finely chopped, parsley
- 1 ½spoonfuls of spinach or other pesto
- Freshly ground black pepper to taste
- Freshly grated cheese like Parmigiano-Reggiano or Greek graviera cheese (optional)
Boil water, add salt and olive oil and cook pasta, al dente, not more than ten minutes.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 3 to 4 minutes. Add the anchovy fillets and stir well.Strain the pasta and add to skillet and mix. Add the spinach pesto and stir.Remove skillet from the heat and stir in the tomatoes, the olives, the capers and the parsley.
Serve with a generous grinding of black pepper on top.
Kopiaste and Kali Orexi,
Ivy is I was born in Limassol, Cyprus and being married to a Greek, we now live in a small village near Nafplion.
I spend most of my time cooking, photographing and publishing my recipes on my blogs Kopiaste (in English and Greek), which I started in August 2007 to pursue my passion in food.
I am the author of cookbook "Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!", a compilation of 150 Cypriot family recipes, available on all Amazon stores. The book is also available as an e-book.
My new cookbook "Greek Delights" with over 250 recipes is also available on Amazon.
Email this author | All posts by Ivy