Servings: 4

Weight Watcher Smart Points: 22

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Ready In: 60 Minutes


  • 8 anchovy fillets
  • 1/2 teaspoon chili flakes
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3/4 cup chopped flat-leaf parsley
  • 8 fat garlic cloves, smashed and peeled
  • kosher salt
  • 1 cup pitted and sliced Nocellara or Cerignola olives
  • 1/4 cup salt-packed capers, soaked, drained and rinsed
  • 1 pound spaghetti


  1. Directions:  In a very large skillet (or a Dutch oven), warm 1/4 cup of the olive oil over medium-high heat until very hot
  2. Add the anchovies and capers and cook, stirring occasionally, until nicely browned, about 3 minutes
  3. Add the remaining 1/4 cup olive oil, the olives, garlic and chili flakes and cook until the garlic is golden, about 3 minutes
  4. Add 2 tablespoons water to the pan
  5. Remove from the heat.In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.Toss the spaghetti into the skillet with the caper-anchovy mixture
  6. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding additional water if the sauce seems dry
  7. Toss in the parsley and season with salt to taste.Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.Chef’s Note: While we say that good-quality ingredients are important all the time, in this recipe, they are critical
  8. Mushy, bland supermarket Kalamata olives will just not cut it, and this is certainly a dish calling for top-shelf anchovies and salt-packed capers
  9. If you pull out all the stops, this simple pasta will surprise you.More Italian pasta recipes on Food Republic:Rigatoni With Spicy Salami And Tomato RecipeRaviolo Gigante With Fried Egg RecipeOrecchiette With Homemade Fennel Sausage And Swiss Chard Recipe

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