Spaghetti with Anchovy and Olive

Spaghetti with Anchovy and Olive

Categories: Fish, Pasta

Serves: 4 Preparation time: 8 mins Cooking time: 15 mins



  • 450g dried spaghetti
  • 6 tbsp Filippo Berio Classico 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)


  1. Cook the spaghetti according to instructions until 'al dente'. Drain well.
  2. Toss the pasta with 1 tbsp of Filippo Berio Classico Olive Oil and leave to cool.
  3. Mix the remaining ingredients together then toss into the pasta and season with pepper to taste.
  4. Leave to stand for 30-45 minutes covered. Serve as required.

Cooks tips

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.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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