Recipe by: Alessandra Gennaro

Source: Family recipe

Serves: 4


  • 320 g spaghetti
  • 1 bottle of “Passata di Pomodoro”
  • 3 tbs extra virgin oil
  • 6 preserved anchovies
  • (salted or in olive oil)
  • 1 tablespoon capers
  • 2 tablespoons olives “Taggiasche”
  • (or black olives)
  • 2 garlic gloves, peeled
  • dried oregano


  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian “al dente.”)
  • Meanwhile, prepare the sauce
  • De-salt and de-bone the anchovies.
  • Heat the extra virgin oil in a large pan, with garlic and dissolve in the anchovies. Stir in tomato sauce, thin out with 2-3 tablespoons of water and allow to cook for 5-7 minutes. Add de-salted capers and olives, sprinkle with oregano and stir well.
  • Drain the spaghetti and put immediatly in the pan with the sauce: stir quickly, so that sauce cover the pasta, for 30”:pasta do not be overcooked. Sprinkle with oregano and serve immediately

Download PDF version here: italian-mediterranean-spaghetti-alessandra-gennaro