This Garlic, Anchovy, and Olive Spaghetti delivers a punch of savory, Mediterranean flavors in just a single pan.
Rich in plant-based protein from olives and healthy fats from extra-virgin olive oil, it’s fiber-packed, low in saturated fat, and perfect for a quick weeknight dinner.
Simple, satisfying, and full of bold taste, it’s a go-to meal for everyday cooking.
Garlic Anchovy and Olive Spaghetti
Equipment
- Large pot – 1
- Small saucepan (1)
- Knife – 1
- Cutting board – 1
- Tongs (1)
- Colander – 1
Ingredients
- 3 to 6 cloves garlic finely chopped
- 1 12-ounce can black olives, drained and halved
- ¼ cup extra-virgin olive oil
- Pinch red pepper flakes
- 1 pound dried spaghetti
- 1 2-ounce tin anchovy fillets in oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Ingredients: Start by gathering all your ingredients on the countertop. Peel and finely chop 3 to 6 garlic cloves, depending on your preference for garlic intensity. Open a 12-ounce can of black olives, drain them thoroughly, and cut each olive in half crosswise. Open the tin of anchovy fillets in oil and set aside, including some of the oil for flavor. Having everything prepped ensures a smooth cooking process.
- Boil the Pasta Water: Fill a large pot with water, leaving enough space for the pasta to move freely. Add a generous pinch of kosher salt—this is essential for seasoning the spaghetti from the inside out. Bring the water to a vigorous, rolling boil over high heat. Using heavily salted water enhances the flavor of the pasta, creating a more balanced dish.
- Infuse the Olive Oil: While waiting for the water to boil, pour 1/4 cup of extra-virgin olive oil into a small saucepan. Place it over low heat, allowing the oil to warm gently. Add the chopped garlic and a pinch of red pepper flakes. Stir frequently to prevent burning and cook for 7 to 10 minutes, just until the garlic becomes fragrant and tender. This slow infusion ensures the oil absorbs the aromatic flavors without turning bitter.
- Cook the Spaghetti: Once the water reaches a rolling boil, add the dried spaghetti. Stir occasionally to prevent the noodles from sticking together. Follow the package instructions for cooking time, aiming for al dente—firm to the bite but fully cooked. Cooking the pasta correctly is key for a perfect texture that balances with the olive and anchovy sauce.
- Melt in the Anchovies: As the pasta cooks, add the anchovy fillets and some of their oil to the garlic-infused olive oil. Use a wooden spoon or spatula to break the fillets apart. Continue cooking over low heat for 2 to 3 minutes until the anchovies dissolve into the oil, creating a rich, savory base. This step deepens the umami flavor, giving the dish its signature taste.
- Warm the Olives: Add the halved black olives to the saucepan. Stir well, ensuring each olive is coated with the garlic-anchovy oil. Cook for an additional 5 minutes over low heat, just enough to heat the olives through and allow their flavors to mingle with the oil. This careful warming prevents the olives from becoming mushy while infusing the sauce with their salty, briny notes.
- Combine Pasta and Sauce: Once the spaghetti is cooked al dente, drain it using a colander. Return the pasta to the large pot or leave it in the same pot used for boiling. Pour the garlic, anchovy, and olive mixture over the spaghetti. Using tongs, gently toss the pasta to ensure every strand is coated evenly with the flavorful oil. This step is essential for distributing the sauce uniformly, creating a harmonious blend of textures and flavors.
- Season to Taste: Taste the pasta and adjust seasoning as needed. Add kosher salt sparingly, considering the saltiness of the anchovies and olives. Freshly ground black pepper enhances the depth of flavor. Toss again to combine, ensuring the seasoning is evenly distributed throughout the spaghetti.
- Serve Warm: Transfer the pasta to a large serving bowl or individual plates. Serve immediately while warm, garnishing optionally with additional black pepper, a drizzle of extra-virgin olive oil, or finely chopped fresh herbs such as parsley for added freshness. The result is a visually appealing, flavorful, and satisfying Mediterranean-inspired pasta ready to enjoy.
- Storage Tips: If there are leftovers, allow the pasta to cool slightly before storing it in an airtight container in the refrigerator. It will keep for up to 4 days. When reheating, gently warm it in a skillet over low heat, adding a splash of olive oil to refresh the flavors and prevent the pasta from drying out.
Notes
- Use high-quality extra-virgin olive oil for a rich, flavorful base.
- Adjust garlic quantity to taste: 3 cloves for subtle flavor, 6 cloves for bold aroma.
- Gently heat anchovies so they dissolve into the oil without leaving a fishy taste.
- Warm olives lightly to avoid bitterness and preserve texture.
- Taste and season at the end to balance saltiness from anchovies and olives.
- Cook pasta al dente to ensure a firm, satisfying bite.
- Toss pasta thoroughly with the sauce so every strand is coated evenly.
- Optional: add a sprinkle of fresh parsley or chili flakes for extra flavor.
Chef’s Secrets: Enhance Flavor And Texture
The secret to this dish lies in layering flavors slowly.
Cooking garlic over low heat ensures it releases its natural sweetness without burning.
Allow anchovies to dissolve gradually into the oil; this provides rich umami depth without overpowering the pasta.
For extra texture, lightly toast the pasta after tossing with the sauce for 30–60 seconds—it helps the oil cling to each strand.
Using fresh, firm black olives rather than canned pitted ones improves both taste and mouthfeel.
Finally, always toss the pasta gently but thoroughly to ensure every bite is infused with the savory sauce.
Serving Suggestions: Perfect Pairing Ideas
This Mediterranean spaghetti pairs beautifully with fresh, crisp salads, such as arugula with lemon and shaved Parmesan.
A side of roasted vegetables or grilled seasonal fish complements the dish without overshadowing the robust flavors.
For a heartier meal, serve with crusty bread to soak up the flavorful oil.
A drizzle of high-quality olive oil and a sprinkling of fresh parsley or chili flakes adds a vibrant touch.
Serve immediately to enjoy the full intensity of garlic, anchovy, and olive notes.
Storage Tips: Keep Pasta Fresh Longer
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
To prevent the pasta from drying out, add a splash of olive oil before sealing.
When reheating, gently warm it in a skillet over low heat rather than microwaving, as this preserves the texture and ensures the sauce stays glossy.
You can also refresh the pasta by adding a small amount of pasta water to loosen the sauce and enhance flavor.
Avoid freezing, as olives and anchovies may become mushy and alter the texture.
Frequently Asked Questions
1. Can I use different pasta types?
Yes! While spaghetti works best for clinging to the sauce, linguine, fettuccine, or even penne can be used. Adjust cooking times according to the package instructions to maintain al dente texture.
2. Are anchovies necessary for flavor?
Anchovies provide the signature umami richness, but for a milder, vegetarian-friendly version, you can substitute with capers and a pinch of sea salt. Keep in mind the depth of flavor will be slightly lighter.
3. How spicy is the dish?
The red pepper flakes add a gentle heat that can be adjusted. Omit entirely for no spice, or increase slightly for a warmer kick, depending on your preference.
4. Can I prepare the sauce in advance?
Yes, the garlic-anchovy-olive mixture can be prepared a few hours ahead and stored in the refrigerator. Reheat gently over low heat before tossing with freshly cooked pasta. Avoid high heat to prevent garlic from burning.
5. What wine pairs best with this pasta?
A crisp, light white wine, such as Pinot Grigio or Sauvignon Blanc, complements the briny olives and anchovies.
For red wine lovers, a light-bodied Chianti or Barbera balances the richness without overpowering the dish.
