Spaghetti with Garlic, Anchovies, and Olives is a bold and savory Italian pasta dish that’s quick to prepare yet rich in flavor. Combining the umami depth of anchovies with the briny bite of olives and the aromatic warmth of sautéed garlic, this dish is a perfect example of how simple ingredients can create complex taste.
Often finished with a touch of red pepper flakes and parsley, it’s a satisfying meal that comes together in under 30 minutes. Ideal for busy weeknights or a light Mediterranean-inspired dinner, this pasta is a flavorful choice for those who enjoy salty, robust profiles.
This rustic yet elegant dish is inspired by the bold flavors of southern Italy. Anchovies provide a savory umami depth, garlic adds aromatic punch, and olives bring a briny intensity that makes every bite rich and satisfying. Best of all, it’s a quick pantry meal ready in under 30 minutes, perfect for a weeknight yet impressive enough for guests.
Spaghetti with Garlic, Anchovies, and Olives
Description
Spaghetti with garlic, anchovies, and olives is a bold and flavorful Italian pasta dish that delivers big taste with minimal ingredients. The anchovies melt into hot olive oil, creating a savory umami base enhanced by golden sautéed garlic.
Briny black olives and sometimes a pinch of red pepper flakes add complexity and depth. This quick, pantry-friendly recipe is perfect for weeknight dinners, offering a satisfying balance of saltiness, richness, and spice.
Serve it with fresh parsley and a drizzle of extra virgin olive oil for a simple yet sophisticated meal that’s both rustic and elegant.
Ingredients
Optional Add-Ins:
Instructions
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Begin by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts (liters) of water. Add the spaghetti and cook according to the package directions until al dente. Reserve about 1/2 cup of pasta water before draining. This starchy water will help emulsify the sauce and bind everything together.
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While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and sauté gently for about 1 minute until fragrant but not browned. Stir in the finely chopped anchovy fillets. Let them dissolve into the oil, using the back of a spoon to mash them slightly. This is the flavor base — anchovies won't taste "fishy" here, but instead lend a deep, savory essence.
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Once the anchovies have melted, add the sliced olives and red pepper flakes (if using). Cook for another 2 minutes, allowing the flavors to blend. At this point, you can add capers or cherry tomatoes if you’re including them. Let them simmer gently just until warmed through.
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Add the cooked spaghetti directly into the skillet (or transfer the mixture to the pasta pot if your skillet isn't large enough). Toss well to combine. Add a splash of reserved pasta water, a little at a time, until the pasta is silky and lightly coated in sauce.
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Turn off the heat and stir in lemon zest and chopped fresh parsley for brightness. Season with freshly cracked black pepper. You likely won’t need additional salt due to the anchovies and olives, but taste and adjust if needed. For a final touch, sprinkle with toasted breadcrumbs for crunch or grated Parmesan cheese if you’re not keeping it dairy-free.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Cholesterol 30mg10%
- Sodium 900mg38%
- Total Carbohydrate 50g17%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Spaghetti with garlic, anchovies, and olives is a classic Italian pasta dish that celebrates bold, umami-packed ingredients. It’s quick, deeply flavorful, and ideal for weeknight dinners or even impromptu entertaining. Below are expert tips and tricks to make this dish truly shine, from prep to plating.
1. Choose Quality Anchovies
Anchovies are the backbone of this dish, providing that signature salty, savory kick. Use oil-packed anchovy fillets (preferably from Italy or Spain) rather than salty anchovy paste for better flavor and texture. If you're skeptical about anchovies, know that when cooked gently in oil, they melt into the sauce—leaving behind deep, complex umami, not fishiness.
Tip: Rinse the anchovies gently in cold water to tame their saltiness if needed.
2. Don’t Skimp on the Garlic
Garlic gives the dish warmth and aromatic depth. Slice it thinly (not minced), so it becomes tender and golden without burning. A low heat is crucial here—burned garlic will ruin the dish. Some cooks even infuse whole crushed cloves and remove them, but thin slices offer the best blend of flavor and texture.
3. Olive Variety and Prep
Olives bring briny contrast and richness. Use Kalamata, Castelvetrano, or Gaeta olives, depending on whether you prefer a stronger or more buttery flavor. Slice or crush them to release more flavor into the oil.
Serving Trick: For a more rustic feel, leave some olives whole and others roughly chopped to create texture contrast.
4. Use Good Pasta (and Salt the Water!)
Use high-quality dried spaghetti or linguine, ideally made with bronze-cut methods for better sauce grip. Salt your pasta water generously—it should taste like the sea. This is especially important because anchovies and olives are salty too, and the pasta should match that flavor intensity.
5. Reserve Pasta Water
Before draining the spaghetti, save at least a cup of pasta water. This starchy liquid is essential for emulsifying the sauce, helping it cling beautifully to each strand of spaghetti.
6. Optional Add-Ins
To customize the dish or stretch it out:
- Red pepper flakes: Add heat (start with ¼ tsp).
- Capers: Boost the briny element.
- Lemon zest: Adds brightness to balance the richness.
- Breadcrumbs: Toasted in olive oil, they give a crunchy finish.
- Parsley or basil: Fresh herbs add color and freshness.
7. Timing is Everything
Start cooking the garlic and anchovies once your pasta is about halfway done. This ensures the sauce is ready just as the pasta is al dente. Toss everything together with a splash of pasta water and let it cook for 1–2 minutes so the sauce thickens and coats the noodles.
8. Plating & Presentation Tricks
Drizzle: Finish with a drizzle of high-quality extra virgin olive oil for richness.
Twirling: Use tongs to swirl spaghetti into a tall “nest” in the center of the plate for an elegant presentation.
Topping: Garnish with extra chopped olives, anchovy fillets, toasted breadcrumbs, or parsley.
9. Serving Size
This dish typically serves 4 people as a main or 6 as a first course (primo). It's rich, so small portions go a long way, especially if paired with salad or bread.
10. Pairing Ideas
- Wine: A crisp white like Vermentino or dry rosé complements the briny notes.
- Salad: A lemony arugula salad balances the richness.
- Side: Serve with garlic bread or roasted cherry tomatoes for sweetness.
Tips for Success
- Use good anchovies: Oil-packed anchovies from a jar (rather than canned in salt) melt beautifully into sauces. Don’t fear them—they're not overpowering and truly elevate the dish.
- Don't burn the garlic: Keep the heat moderate when sautéing garlic. If it browns too much, it turns bitter and can overpower the dish.
- Balance is key: Anchovies, olives, and possibly capers are all salty, so be sure to taste before adding more salt. A bit of lemon zest or juice helps balance the saltiness with brightness.
- Pasta water magic: The starchy water helps the sauce cling to the spaghetti and prevents dryness. It’s your best tool for silky, flavorful pasta.
Variations and Add-Ons
- Puttanesca Style: Add canned diced tomatoes or tomato paste to turn this into a variation of spaghetti alla puttanesca. Simmer for 10 minutes after adding the tomatoes.
- Make it spicy: Increase the red pepper flakes for a fiery version that complements the garlic and anchovies beautifully.
- Gluten-Free or Whole Wheat Pasta: Works just as well with alternative pastas—just watch the cook time and be sure to reserve pasta water for the sauce.
- Vegan Swap: For a vegan version, omit the anchovies and add chopped sun-dried tomatoes and nutritional yeast for umami.
Serving Suggestions
Serve hot, garnished with parsley and (optional) lemon wedges. Pair it with a crisp green salad and crusty bread or garlic toast. A light white wine like Pinot Grigio or a dry rosé complements the salt-forward flavors.
This dish is best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. Reheat with a splash of water or broth to loosen the sauce.
Conclusion
Spaghetti with garlic, anchovies, and olives is a celebration of pantry staples turned into something complex and elegant.
With the right balance of salty, savory, and aromatic elements, spaghetti with garlic, anchovies, and olives becomes more than just a pantry pasta—it transforms into an elegant, flavorful dish. Whether you’re hosting guests or enjoying a quiet dinner, these tips and tricks will help you serve it with flair and confidence.
It’s proof that simple ingredients—when handled with care—can deliver extraordinary results. Whether you’re cooking for one or entertaining friends, this flavorful pasta will satisfy every time.
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Frequently Asked Questions
Do anchovies make the dish taste "fishy"?
No—when cooked properly, anchovies dissolve into the hot oil and add a deep, savory umami flavor rather than a strong fishy taste. They're a secret weapon in many Italian dishes, enhancing flavor without overpowering the dish. Even anchovy skeptics often don’t realize they’re in it.
Can I substitute anything for anchovies?
If you're avoiding anchovies, you can substitute with umami-rich ingredients like capers, miso paste, or even a splash of Worcestershire sauce (which contains anchovy). However, keep in mind that each alternative will shift the flavor slightly. For a vegetarian version, capers with a touch of soy sauce or miso can offer a similar savory depth.
What type of olives work best?
Use briny, firm olives like Kalamata or Castelvetrano for the best texture and flavor. Kalamata offers a bold, salty punch, while Castelvetrano is milder and buttery. Always pit the olives or buy pitted to avoid inconvenience when eating.
s this dish suitable for weeknights?
Absolutely! This pasta is quick and easy, ready in about 20 minutes. It uses pantry staples—spaghetti, garlic, anchovies, and olives—making it perfect for a fast, flavorful weeknight dinner without much prep or cleanup.
