Skip to Content

Spaghetti with Anchovies and Olives

Spaghetti with Anchovies and Olives

Sharing is caring!

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

Ingredients:

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)

Directions:

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,

Sharing is caring!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Ivy

Thursday 21st of February 2008

I'm glad I did, thanks Ruth.

Ruth Daniels

Thursday 21st of February 2008

So glad you decided to share with Presto pasta Nights...I love it. And since basil is so scarce here in Halifax in February...spinach pesto is perfect!

Ivy

Wednesday 20th of February 2008

Great, then we must prepare something special for next week's event.

Bellini Valli

Wednesday 20th of February 2008

This may be a quick dish Ivy but it certanly does not lack in wonderful flavours:D I love that you have added the pesto as well :D I am so glad that I could bring your attention to Ruth's event. Next week is her 1 year anniversary of Presto Pasta Nights!!

Ivy

Wednesday 20th of February 2008

Hi fearless kitchen. Thanks for visiting. Thanks a lot for the comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright