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+ servings

Spicy Penne Pasta with Anchovies, Capers & Black Spanish Olives

Course Main Course
Cuisine Italian, Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork


  • 2 cups whole wheat penne pasta
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic
  • 1 Spanish pepper
  • 1/4 cup capers
  • 1/4 cup black Spanish olives
  • 1 tin Spanish anchovy fillets in olive oil
  • 1 can diced tomatoes
  • 1/2 tsp dried parsley
  • pinch sea salt
  • pinch black pepper
  • pinch white sugar
  • handful fresh parsley


  1. Thinly slice 3 cloves of garlic, deseed a spicy pepper and finely chop it, thinly slice a 1/4 cup of black pitted Spanish olives, roughly chop 10 anchovy fillets and reserve a 1/4 cup of capers

  2. Fill a stock pot 1/2 way with water, season generously with sea salt, add a drizzle of extra virgin Spanish olive oil and heat it with a high heat

  3. Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute later add the slices of garlic and spicy pepper and mix with the oil, 2 minutes later add the 1/4 cup of capers and cook for an additional 2 minutes, then add the slices of black olives and chopped anchovies and mix everything together, then add 1 can of diced tomatoes, season with sea salt, freshly cracked black pepper, a pinch of white sugar and a 1/2 teaspoon of dried parsley, mix everything until it´s well combined and lower the fire to a low heat

  4. Once the water begins to boil add 2 cups of whole wheat penne pasta and cook until al dente (mine was 9 minutes), drain the pasta and add it to the pan with the sauce, mix it all together until well combined, remove from the heat and garnish with freshly chopped parsley, enjoy!

Recipe Notes

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