> Skip to content

Recipe  •  14 September 2021

 

Spaghetti with anchovies and olives

A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.

In Naples and Sicily, they have an aristocratic cucina nobile, but it is their cucina povera (povera means ‘poor’) that has the richest flavours. These spaghetti poveri are for anchovy lovers like me. I often make it for myself and have all the ingredients at hand in the cupboard. Use good-tasting olives, such as Italian Taggiasche or Greek Kalamata.

Serves 3

  • 4–5 garlic cloves, chopped
  • 1/2–1 fresh hot red chilli, seeded and finely chopped, or a good pinch of chilli pepper
  • 60g anchovy fillets in oil from a jar, drained and chopped
  • 100g pitted black olives, cut into pieces
  • bunch (25g) of flat-leaf parsley, leaves chopped
  • 250g spaghetti
  • salt
  • 6 tbsp extra virgin olive oil 

Get all the ingredients chopped and ready before putting the spaghetti into boiling salted water.

In a wide frying pan, heat the garlic in 2 tablespoons of the oil over low heat for a few seconds, until the aroma rises. Add the chilli and anchovies and cook, stirring until the anchovies ‘melt’ into the oil. Take off the heat and add the olives and parsley.

When the pasta is cooked al dente, drain and transfer to the pan with the sauce. Add the remaining oil and mix very well.


Med Claudia Roden

World-renowned food writer Claudia Roden revisits Mediterranean cookery 30 years on with new simple, vibrant dishes. A treasure for fans of Ottolenghi SIMPLE (312k TCM) and Persiana (200k TCM).

Buy now
Buy now

More features

See all recipes
Recipe
Spiced saffron rice

Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.

Recipe
Sticky miso bananas with lime and toasted rice

This dessert ticks all our flavour boxes.

Recipe
Confit tandoori chickpeas

These chickpeas have had their fair share of Insta fame for a multitude of reasons.

Recipe
Vodka lemon drizzle pancakes with blackberry compote

There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.

Recipe
Vietnamese poached chicken salad with mint & coriander

What appeals to me about this salad is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, and the slightly gloopy fish sauce, lime juice and chilli dressing.

Recipe
Tangerine dream cake

A pleasure to make, this cake is joyous served with a cup of tea.

Recipe
Jam jar prawn cocktails

With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.

Recipe
Ganesh's Leek, Mushroom & Asparagus Risotto with Broccolini

If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.

Recipe
Jenny’s famous butterflied barbecue lamb

This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.

Recipe
Penne with asparagus, parsley and brown butter

This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.

Recipe
Michael's Mexican Pulled Beef Stuffed Kūmara

Serving pulled beef over a small kūmara not only looks attractive but is a clever way to help control portion size. The meat rub for this dish is great – it gives the dish all the flavour it needs. It keeps well, too, so try doubling this rub recipe and keep it in your kitchen cupboard to sprinkle over roast chicken or barbecued lamb chops.

Recipe
French tomato tart

I created my first version of this tart when I was living in France with Douglas for a couple of months, relishing the crispy pastry, creamy cheese, juicy flavourful tomatoes, fresh herbs and spicy cracked pepper. Back then I used a lovely soft salty white French cheese riddled with herbs and garlic. Naturally, I’ve created a new version of this, and it’s still amazingly good.

Looking for more recipes?

See all recipes