This anchovy olive pasta sauce is a bold, briny, umami-packed weeknight dinner that comes together in about 20 minutes. The anchovies melt into the olive oil to create a rich, savory base, while the olives add a salty, fruity punch. It’s a pantry-friendly sauce that tastes like it simmered for hours, and it clings beautifully to any pasta shape.
Ingredients
- 12 oz (340 g) spaghetti, linguine, or bucatini
- 1/4 cup (60 ml) extra-virgin olive oil
- 4 anchovy fillets (about 1 oz / 28 g), finely chopped (or 2 tsp anchovy paste)
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 cup (150 g) pitted Kalamata or green olives, roughly chopped
- 1/2 cup (120 ml) dry white wine or pasta water (see note)
- 1/4 cup (10 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice (optional)
- Salt and black pepper to taste
- Grated Parmesan or Pecorino Romano, for serving (optional)
Note: If using wine, you’ll also want about 1/2 cup (120 ml) of reserved pasta water to loosen the sauce.
Instructions
- Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt per 4 quarts (3.8 L) of water. Add the pasta and cook until 1-2 minutes shy of al dente (it will finish in the sauce).
- While the pasta cooks, start the sauce. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the anchovies and cook, stirring constantly, until they dissolve into the oil, about 1-2 minutes. The oil will look slightly darker and smell savory.
- Add the garlic and red pepper flakes. Cook for 30-60 seconds until fragrant, but don’t let the garlic brown (it will become bitter).
- Add the olives. Stir and cook for 1 minute to warm them through and release some of their brine.
- Deglaze with wine (if using). Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half, about 2-3 minutes. If not using wine, skip this step and go to the next.
- Add a splash of pasta water. Ladle in about 1/4 cup (60 ml) of the starchy pasta water and stir to create a light sauce. Reduce the heat to low.
- Finish the pasta in the sauce. Using tongs, transfer the undercooked pasta directly into the skillet, along with a little more pasta water if the pan looks dry. Toss everything together over medium-low heat for 1-2 minutes, until the pasta is al dente and coated in the sauce. The sauce should be glossy, not watery.
- Remove from heat and add parsley and lemon juice (if using). Taste and season with salt (remember the anchovies and olives are salty) and pepper. Serve immediately with grated cheese on top, if desired.
Tips
- Don’t skip the pasta water. The starch in the water helps the sauce cling to the pasta and creates a silky texture. Always reserve at least 1 cup before draining.
- Use good-quality anchovies. If you can find salt-packed anchovies, rinse and fillet them; if using oil-packed, just drain them. Avoid anchovy paste if you can—it’s saltier and less flavorful, but it works in a pinch (use half the amount).
- Adjust the salt carefully. Both anchovies and olives are salty. Taste the sauce before adding any salt, and remember that the cheese will add more saltiness.
- If you don’t drink wine, substitute with a splash of pasta water and a teaspoon of lemon juice or vinegar. This adds the same acidity that brightens the sauce.
Serving Suggestions
This sauce is best served over long, twirlable pasta like spaghetti, linguine, or bucatini. It also works well with short shapes like penne or rigatoni. For a complete meal, serve with a simple green salad dressed with lemon and olive oil, and some crusty bread to mop up the sauce. A light, crisp white wine like a Pinot Grigio or Sauvignon Blanc pairs nicely with the briny flavors.
Variations
- Add vegetables: Sauté a cup of cherry tomatoes or chopped zucchini along with the garlic for extra freshness.
- Make it spicy: Increase the red pepper flakes to 1 teaspoon or add a finely chopped fresh chili.
- Add protein: Stir in cooked shrimp, chicken, or flaked tuna at the end.
- Change the olives: Use Castelvetrano olives for a milder, buttery flavor, or mix green and black olives.
- Go creamy: Stir in a tablespoon of butter or a splash of cream at the end for a richer sauce.
Storage and Reheating
Store any leftover pasta and sauce in an airtight container in the refrigerator for up to 3 days. The sauce will keep for up to 5 days if stored separately from the pasta. To reheat, place in a skillet over medium-low heat with a splash of water or olive oil to loosen the sauce. Stir frequently until heated through. You can also microwave in 30-second bursts, stirring in between. The sauce will lose some of its fresh flavor, but it’s still delicious. Freezing is not recommended, as the texture of the olives and pasta will degrade.
Frequently Asked Questions
Can I use anchovy paste instead of fillets? Yes, but use about 1 teaspoon of paste for every 2 fillets. Paste is more concentrated and saltier, so taste the sauce before adding extra salt.
Do I need to rinse the olives? If your olives are packed in brine, a quick rinse can help reduce excess saltiness. If they’re oil-cured, no need. Taste one first—if it’s very salty, rinse.
What if I don’t have white wine? Just use pasta water or chicken broth. The sauce will be slightly less acidic, but you can add a squeeze of lemon juice at the end to brighten it.
Can I make this sauce ahead of time? Yes, you can make the sauce (without the pasta) up to 2 days ahead. Store it in the fridge and reheat gently with a splash of water before tossing with pasta.
Is this sauce gluten-free? The sauce itself is gluten-free, but the pasta is not. Use gluten-free pasta and check that your anchovies and olives are gluten-free (most are).
Why is my sauce bitter? Bitterness usually comes from burnt garlic. Keep the heat at medium and cook the garlic just until fragrant, not brown. Also, some olive oils can be bitter—use a mild, fruity extra-virgin olive oil.