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5 Servings




❥ spaghetti 

❥ 3-4 anchovies in oil 

❥ 1 bunch of chopped parsley 

❥ 3 cloves of garlic 

❥ olive oil

❥ 28oz of peeled tomatoes

❥ 1 ½tbsp of chopped capers 

❥ ½cup of chopped olives 

❥ 2 dry chili peppers chopped

❥ salt 


❥ spaghetti 230g 

❥ acciughe sott’olio 25g

❥ prezzemolo mazzetto

❥ aglio 3 spicchi

❥ olio di oliva 30g 

❥ pomodori pelati 800g 

❥ capperi 10g

❥ olive 100g

❥ 2 peperoncino secco  

❥ sale


  1. Boil a pot of water for the pasta. 

  2. Sauté the garlic, chili and anchovies in olive oil. Add chopped capers. After 5 minutes add the peeled tomatoes. Begin to smash the tomatoes and continue mixing occasionally for about 10 minutes. 

  3. Salt the pasta water and drop the pasta. Cook the pasta until there is about 1 minute left. 

  4. In the meantime remove the garlic from the pasta sauce and add the chopped olives and parsley. 

  5. Once you drain the pasta, quickly transfer the pasta directly to the pasta sauce pan to finish cooking the pasta in the sauce for the last minute. 

  6. Serve and garnish with more parsley. 

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