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Ligurian Spaghetti

This simple spaghetti recipe is inspired by Liguria, the Italian Riviera, which is home to Nudo's own olive grove, Bestagno. The salty anchovies and capers in the dish are a sensory reminder of the beautiful coastline and the wonderful sea air. It is a wonderful mid-week meal as it's quick and easy, but also great to make in a large batch to impress a group. 


Recipe

Ingredients

  • 160 ml of Nudo Extra Virgin Olive Oil
  • 6 rinsed and chopped anchovy fillets
  • Salted capers - 2 teaspoons or as you like
  • 2 good sized cloves of garlic roughly chopped
  • Chopped flat leafed parsley
  • 5 small tomatoes or 4 whole canned tomatoes
  • Thick spaghetti for four people
  • Sea Salt and freshly ground black pepper
160 ml of Nudo Extra Virgin Olive Oil 6 rinsed and chopped anchovy fillets Salted capers - 2 teaspoons or as you like 2 good sized cloves of garlic roughly chopped Chopped flat leafed parsley 5 small tomatoes or 4 whole canned tomatoes Thick spaghetti for four people Sea Salt and freshly ground black pepper

Method

Cook the pasta according to the instructions on the package. Make sure you do as the Italian's do and use plenty of well salted water.

Heat the olive oil in a medium shallow pan, then add the anchovies, capers, garlic and about half of the parsley. Cook for 4 minutes being careful not to burn the garlic.

Add in the tomatoes and cook until you have a nice sauce. Add the rest of the parsley to the sauce and check the seasoning.

Drain the pasta and mix it into the sauce adding a drizzle of olive oil and serve.

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