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Spaghetti with Anchovies and Olives

I’ve mentioned in my posts about Tuesdays and Wednesdays not finding time to blog as I have to go to my painting lessons in the afternoons, then I have the farmers’ market on Tuesday mornings and not much free time in between cooking and all the other house chores.

Anyway yesterday I did not go to the farmers’ market as passing by to go for some other chores, I saw that only a few farmers made it to the market because of the snow.I returned home rather late and did not have much time to prepare lunch, so whenever the situation calls for something quick and easy a “pasta dish” is the best solution. I must say it didn’t take more than thirty minutes to have everything ready. My afternoon lesson was also canceled due to an unfortunate mishap to our teacher’s mother and that gave me some time to post yesterday as well.

Today whilst drinking my morning coffee I was not planning to post. I started visiting friends’ blogs to read their posts and leave them a comment when I read about Presto Pasta Night, so I thought if it’s easy to make, it’s easy to write about it too.

Because a good spaghetti takes about 10 minutes to cook, you can begin the preparation of all the other ingredients and when you are half way through start the pasta by boiling the water.

Italians generally don’t use cheese when fish is included in a pasta dish, but my husband as a Greek tossed some grated cheese on top.

Either way, it is excellent.

This is my participation for Presto Pasta Nights, hosted by Ruth of Once Upon a Feast.

Spaghetti with Anchovies and Olives

Serves 3 as a main course or 5 as a side dish


For the Pasta

  • 250 grams of spaghetti
  • 1 teaspoon full of salt
  • 1 spoonful of olive oil

For the dish:

  • 1 tablespoon capers
  • 2 tablespoons full-flavored extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 – 2 garlic cloves, finely chopped
  • 10 anchovy fillets
  • 5 – 6 Kalamata olives, pitted
  • 1 tbsp capers
  • 1 small tomato, peeled and chopped
  • 2 – 3 spoonfuls of finely chopped, parsley
  • 1 ½spoonfuls of spinach or other pesto
  • Freshly ground black pepper to taste
  • Freshly grated cheese like  Parmigiano-Reggiano or Greek graviera cheese (optional)


Boil water, add salt and olive oil and cook pasta, al dente, not more than ten minutes.

Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft, about 3 to 4 minutes. Add the anchovy fillets and stir well.Strain the pasta and add to skillet and mix. Add the spinach pesto and stir.Remove skillet from the heat and stir in the tomatoes, the olives, the capers and the parsley.

Serve with a generous grinding of black pepper on top.

Kopiaste and Kali Orexi,

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19 Responses

  1. Pixie

    Capers and anchovies are wonderful ingredients, I’m certain that’s a very delicious pasta!

  2. Peter M

    This dish would work with “pasto gavro” too, then it becomes Greek!

  3. Ivy

    You are right and I love gavros. When it’s in season I marinate it with oil, vinegar etc. and that would be perfect for this recipe.

  4. Cakelaw

    This looks great Ivy. And even better – I have all of the ingredients except for the pesto and the cheese to give it a try myself.

  5. Ivy

    Hi Cake, I just used the spinach pesto because I had it at home but you can use any pesto you like.

  6. Cooking and the City

    Hello this is my first visit to your blog. I’ve really enjoyed looking around, its lovely 🙂

  7. Ivy

    Hi thanks a lot. I like the title of your blog ….

  8. Núria

    What a wonderful pasta dish, Ivy! And with the spinach pesto… mmmmmmm, so good! And I love anchovees too! Great combination of ingredients!!!

  9. White On Rice Couple

    You paint, you cook and you’re so hospitable! I love capers and in making this, I’ll have to add double the capers! It’s one of those things that I’ll even put on hot rice!
    You have such wonderful information here about Greek food, something we will have to start learning more about. We eat lots of greek food (yummy!), but have not cooked it yet (other than some hummus and falafal). Does that count? 🙂
    BTW- Congrats on your award, it’s well deserved. When are you going to open up a Bed and Breakfast?

  10. Fearless Kitchen

    It’s true, we do tend to shudder when confronted with cheese and fish at the same time. It took me a long time to work up to trying it! Still, this does look really tasty, a great dish for weeknights!

  11. Ivy

    And remember it’s aphrodisiac as well!

  12. Ivy

    Hi White on rice couple. I am so flattered after seeing that wonderful blog of yours and all those beautiful posts and photos. Hummus and falafel are Middle Eastern food, but they have been incorporated in the Greek cuisine, so it does count. Wish I had the money to start a BB business.

  13. Rosie

    Hi Ivy, oh this sounds delicious with capers, Kalamata olives, anchovy fillets – I’m sold lock stock and barrel on this dish!! 😀

    Rosie x

  14. Ivy

    Someone with the name Jon tried to send me a virus through a comment. He just wrote look here and there was a link on the word here. I tried to see what the link was but he was trying to access my computer so I deleted his comment and started a virus scan. Just telling you so that you may be aware of this.

  15. Ivy

    Hi fearless kitchen. Thanks for visiting. Thanks a lot for the comment.

  16. Bellini Valli

    This may be a quick dish Ivy but it certanly does not lack in wonderful flavours:D I love that you have added the pesto as well 😀 I am so glad that I could bring your attention to Ruth’s event. Next week is her 1 year anniversary of Presto Pasta Nights!!

  17. Ivy

    Great, then we must prepare something special for next week’s event.

  18. Ruth Daniels

    So glad you decided to share with Presto pasta Nights…I love it. And since basil is so scarce here in Halifax in February…spinach pesto is perfect!

  19. Ivy

    I’m glad I did, thanks Ruth.