This linguine with anchovies, olives and capers recipe brings familiar ingredients together in a straightforward home-kitchen method. Read the ingredient list before starting, prepare the equipment in advance and follow the temperature and chilling guidance where relevant.

Ingredients

  • 3 Tablespoon olive oil
  • 2 garlic clove (finely chopped)
  • 10 anchovy fillets (drained and choppes)
  • ¾ Cup black olives (pitted and chopped)
  • 1 Tablespoon capers, rinsed
  • 450 Grams plum tomatoes (peeled, seeded, and chopped)
  • Cayenne pepper, to taste
  • 400 Grams dried linguine
  • 2 Tablespoon fresh flat-leaf parsley (chopped, to garnish)
  • Salt

Instructions

  1. Cook linguine in well-salted boiling water until al dente, reserving a cup of pasta water before draining.
  2. Meanwhile, warm olive oil in a wide skillet. Gently cook garlic and anchovies for 1–2 minutes, stirring until anchovies dissolve.
  3. Add olives, capers, chopped tomatoes and a pinch of cayenne; simmer 8–10 minutes until saucy.
  4. Toss linguine with the sauce and a splash of reserved pasta water. Finish with parsley; taste before adding salt because anchovies and capers are salty.

Recipe details

Prep: 15 min · Cook: 20 min · Yield: 4

Editorial note: This recipe has been reconstructed from an archive and has not been independently kitchen-tested.