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Spaghetti with Green Olives, Capers and Anchovies


15 minutes

This is a really simple pasta dish that is just packed full of umami flavour. Sprinkle the parsley breadcrumbs on top for added crunch and deliciousness. To make it vegetarian simply leave out the anchovies and add an extra tablespoon of capers

7 Farmdrop products in this recipe


Here’s how you do it

  1. To make the breadcrumbs that you'll be sprinkling over at the end; blend the bread into breadcrumbs. Finely chop the parsley and zest the lemon. Heat a glug of olive oil in a frying pan, add the breadcrumbs and fry for five minutes until crispy. Add the parsley and lemon zest at the end, stirring. Empty onto kitchen towel to soak up excess oil and leave to one side.
  2. Bring a large pan of salted to water to boil. Add the spaghetti and cook for 10 minutes, until al dente.
  3. Finely chop the olives, anchovies, capers and garlic together. Add to a frying plan on a medium heat, with a glug of olive oil. Add the chilli flakes and stir for 5 minutes.
  4. Drain the spaghetti, reserving some of the cooking water. Add the pasta back to the pan, along with the olive and anchovy mix. Loosen with olive oil and some of the cooking water, stir. Serve with plenty of the parsley breadcrumbs sprinkled on top.


  • 24 green olives, pitted
  • 6 anchovies
  • 1/2 jar capers
  • 1 garlic clove, peeled
  • 200g spaghetti
  • 6g organic parsley
  • 1/2 an organic lemon

What you'll need

  • 60g stale bread
  • A pinch of chilli flakes

Suitable for

  • Dairy free

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)


Life 4d+

Langridge Organic

Organic Italian Interdonato Lemons

2 Lemons


Olives Et Al

Lilliput Capers

1 Jar (250g)




Organic Green Olives

1 Jar (360g)



Ortiz Anchovy Fillets in Olive Oil