Ingredients Jump to Instructions ↓

  1. 1 pound spaghetti

  2. 4 tablespoons extra-virgin olive oil

  3. 2 cloves garlic , crushed

  4. Chili pepper (fresh or dried)*

  5. 4 anchovy filets, coarsely chopped

  6. 12 black olives , pitted

  7. 1 tablespoon capers

  8. 1 cup walnuts, coarsely chopped

  9. 1 (14 to 15-ounce) can plum tomatoes with juices, crushed

  10. Fresh flat leaf parsley , finely chopped

Instructions Jump to Ingredients ↑

  1. While the spaghetti cooks in salted boiling water, prepare the sauce.

  2. Heat up some olive oil in a large saucepan. Add the garlic and chili pepper, to taste. When the garlic is golden, add the anchovies , olives, capers , and walnuts .

  3. Let the mixture cook for about 1 minute before pouring the crushed plum tomatoes into the pan. Cook for approximately 10 minutes on medium heat.

  4. About a minute before the al dente stage, drain the spaghetti and add it to the saucepan , allowing it to finish cooking in the sauce. Sprinkle the spaghetti with freshly chopped parsley and transfer to a warm plate. Serve immediately.

  5. If you like a spicy sauce, add the seeds along with the pepper. If not the pepper is optional.


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