Afeltra Spaghetti Chitarra ~ 400g 
El Capricho Anchovies in Olive Oil ~ 4 Anchovies 
Wild Capers in Salt ~ 1tbsp 
La Carmela Peeled Crushed Tomatoes ~ 400g 
The Deli Society Picante Olives ~100g 
1 Garlic Clove 
Chilli Pepper
Olive Oil 

  1. Start by boiling the water for the spaghetti. Once boiling add salt.
  2. Then begin removing the pit from your olives, and chop them into coarse pieces. 
  3. Next, peel and finely chop the garlic clove.
  4. Desalt the capers by placing them under cold running water for a few minutes. This removes the excess salt and rehydrates them. 
  5. Finely chop a handful of parsley.
  6. Now that all the ingredients are prepped, heat a dash of olive oil in a large frying pan. Add the garlic, anchovies, and red pepper flakes. Cook this combination over medium heat until the garlic is lightly golden and the anchovies have melted. 
  7. Then add the capers and chopped olives. Stir until combined. 
  8. Finally, add the peeled chopped tomatoes and crush them into the sauce roughly with a fork. Stir the sauce for about five minutes and add the parsley once stirred. 
  9. Cook the pasta according to the instructions on the package, but drain three minutes before the end cooking time. This is because the pasta will continue to cook in the pan with the sauce. 
  10. Place the spaghetti directly into the pan with the sauce. Mix roughly and serve with more chopped parsley and whole olives. Enjoy!

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