Olive, Capers and Fish Spaghetti


A quick family meal that packs a powerful flavour punch.




225 g spaghetti

Sea salt

90 ml olive oil (divided)

4 cloves of garlic (chopped finely)

6 anchovy fillets (finely chopped)

Pinch of red pepper flakes

¼ cup capers (drained and chopped)

¼ cup black (or green) olives

225 g tomatoes (peeled)

Handful of finely chopped parsley leaves

30 g finely grated Parmesan cheese

Freshly ground black pepper

140 g can of tuna (optional)




  • Place spaghetti in a large saucepan and cover with water, pinch of salt and drop of oil
  • Bring to a boil over high heat, stirring occasionally to prevent pasta from sticking
  • Cook the pasta just under al dente (about 1 minute less than the package recommends)


  • In a medium saucepan combine 4 tablespoons (60ml) oil, garlic, anchovies and red pepper flakes.
  • Cook over medium heat for about 5 minutes or until garlic is lightly golden
  • Adjust heat as its only necessary to keep it gently sizzling
  • Add capers and olives while mixing it all together for flavours to blend
  • Add tomatoes, stir to combine and bring it to a simmer


  • Drain pasta (reserving 1 cup of the cooking water)
  • Transfer pasta to the sauce
  • Add a few tablespoons of pasta water to the sauce and increase heat to bring pasta and sauce to vigorous simmer.
  • Cook and stir adding more pasta water as necessary to keep sauce loose, until paste is perfectly al dente (approximately another 2 minutes)
  • If using the canned tuna, break it up with a fork and mix it into the pasta at this point
  • Stir in remaining olive oil, parsley and cheese into the mix
  • Season with a generous helping of ground pepper


Serve immediately hot, with more grated cheese, parsley for garnish, olives and bread at the table.