Recipe: Spaghetti with Olive Tapenade and Anchovy

Recipe: Pantry Pasta with Olive Tapenade and Anchovy

Whenever I’m in the mood for something quick and delicious, this pasta dish comes to mind. It’s incredibly simple, and once the pasta is done, the meal is ready in just a few minutes.

This recipe has become one of my staples over time, and I’m sure it could be one of yours too, because if you’re like me and always have anchovies, pasta, olive tapenade, garlic, and cheese in your pantry, you’re only 10 minutes away from a tasty dinner.

Notes

I use the olive tapenade from Spread-mmms, because the intense flavor goes very well with pasta. Furthermore, it comes with a little kick, which I really like.

When it comes to anchovies, it’s all about personal preference—coarsely chopped or fully mashed. I’m a blig fan of anchovies and I don’t mind larger chunks. The best kind for this dish are the flat, salted ones, darker and often sold in small jars or tins. The gourmet Cantabrian anchovies from Siesta are perfect for this dish.

Regarding pasta, I find that spaghetti works best for this recipe as it evenly distributes the cheese, but other pasta types can also be used.

Regarding cheese, most hard Italian varieties will do, but my top picks are Parmesan or Grana Padano.

You can also mix in a teaspoon of lemon juice with the pasta and other ingredients, and garnish with finely grated lemon zest. A sprinkle of chili flakes adds a nice touch of heat.

Recipe: Pantry Pasta with Olive Tapenade and Anchovy

Recipe by 2 Hungry Birds – Sanne Course: pasta, dinner
Servings

2

servings

Whenever I’m in the mood for something quick and delicious, this pasta dish comes to mind. It’s incredibly simple, and once the pasta is done, the meal is ready in just a few minutes.

Ingredients

  • Spaghetti

  • ¼ cup ¼ olive oil

  • 2 cloves 2 garlic

  • 6 6 anchovy fillets

  • ½ cup ½ parmesan cheese

  • 1 tea spoon 1 olive tapenade

  • 1 teaspoon 1 finely chopped parsley for garnish

Directions

  • In a large pot of boiling salted water, cook the spaghetti according to package instructions, but one minute less to avoid overcooking.
  • While the spaghetti is cooking, crush the garlic by placing the peeled garlic clove on a cutting board. Lay the flat side of a wide-bladed kitchen knife over the clove and press down firmly with the palm of your hand until the garlic is crushed.
  • Drain the spaghetti, but save a bit of pasta water in a cup.
  • Heat the olive oil in a large skillet over medium heat. Add the crushed garlic cloves and sauté until golden, but not browned, about 1-2 minutes.
  • Add the cooked spaghetti to the skillet with the anchovy oil mixture. Toss to coat the pasta evenly.
  • Add the olive tapenade, grated Parmesan cheese, and a few tablespoons of the pasta water to help create a silky sauce. Toss well to combine.
  • Add salt and pepper to taste. Be careful with the salt, as the anchovies and tapenade are already salty.
  • Divide the pasta between two plates. Garnish with finely chopped parsley and extra grated Parmesan cheese if desired. Serve immediately.

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