Spaghetti with Garlic, Anchovies, and Olives

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.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Cooking Method: Sauteing

Cuisine: Italian

Courses: Dinner, Lunch

Difficulty: Intermediate

Servings: 4

Estimated Cost: 8.00

Calories: 450 kcal

Best Season: Summer, Spring

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

12 oz spaghetti
2 tablespoons olive oil
4 anchovy 4–6 fillets (oil-packed)
4 garlic cloves, thinly sliced or minced
1/2 teaspoon red pepper flakes (optional for heat)
1/2 cup pitted black or Kalamata olives, halved or sliced
1 of Zest lemon (optional)
2 tablespoons chopped fresh parsley
Freshly ground black pepper, to taste
Salt
1/2 cup reserved pasta water (as needed)

Optional Add-Ins:

2 tablespoons capers, rinsed
A handful of halved cherry tomatoes
Toasted breadcrumbs
Grated Parmesan

Instructions

1
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.
2
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.
3
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.
4
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.
5
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.

Keywords: Umami, Anchovy Pasta, Italian, Pantry Meal, Garlic,