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

For the sauce:

  • 6 tbsp Filippo Berio 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)


Cook the spaghetti according to the manufacturer'’s instructions until '‘al dente'’. Drain well.

Toss the pasta with 1 tbsp of the oil and leave to cool. Mix the remaining ingredients together then toss into the pasta and season with pepper to taste.

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.

Shop Now