AnchovyFishPastaPescatarianSpaghetti

Spaghetti with Anchovy and Olive

Prep Time: 8 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

450g dried spaghetti
6 tbsp Filippo Berio Classico Olive Oil
8 anchovy fillets, drained and cut up into strips
2 tbsp flat leaf parsley, finely shredded
Freshly ground black pepper
1 clove garlic, crushed (optional)

Method

Cook the spaghetti according to instructions until 'al dente'. Drain well.
Toss the pasta with 1 tbsp of Filippo Berio Classico Olive Oil and leave to cool.
Mix the remaining ingredients together then toss into the pasta and season with pepper to taste.
Leave to stand for 30-45 minutes covered. Serve as required.

Classico Olive Oil

From £10.99

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. Delicious with everything from meat and poultry to your favourite vegetables. Oil comprising exclusively olive oils that have undergone refining and oils obtained directly from olives.