Spaghetti with Tomato, White Anchovy & Olives
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Spaghetti (recipe for homemade follows or use 1 box dry spaghetti)
  • 2 c. Crushed Tomatoes (use canned if tomatoes are out of season)
  • 1 medium White Onion, halved
  • 4 cloves Garlic, bruised
  • 8 White Anchovies, divided
  • ½ c. Black Olives (I used nicoise olives), chopped
  • 2 Tbsp. Capers, chopped
  • Fresh Oregano
  • Fresh Flat Leaf Parsley
  • Red Pepper Flakes
  • Extra Virgin Olive Oil
  1. Heat 2 Tbsp. olive oil in heavy bottomed sauce pan over medium-high heat.
  2. Add onion halves, bruised garlic, and 1 tsp. red pepper flakes.
  3. Saute until onion and garlic start taking on color (don't let garlic burn).
  4. Add tomatoes, season, and bring to boil. Reduce heat to simmer and add 4 chopped white anchovies.
  5. Simmer over medium-low heat for 20 minutes, remove onions and garlic, add olives and capers, and continue to simmer (about 5 more minutes) until flavors blend, adjusting seasoning as needed.
  6. Meanwhile, cook spaghetti "al dente" and add directly to sauce.
  7. Sprinkle in some fresh oregano and chopped parsley. Divide among warm plates, drizzzle with additional olive oil, and garnish with an anchovy.
Recipe by strawberryplum at