Nigella's Pasta with Anchovy Sauce Recipe
Nigella's Pasta with Anchovy Sauce Recipe is a easy Italian recipe that serves 4. 520 calories per serving. Recipe by BritBox on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $23.34 total, $5.84 per serving
Ingredients
- 400 g Spelt Spaghetti (dry, broken into strands)
- 1/2 cup Green Olives (pitted, roughly chopped)
- 8 pieces Anchovy Fillets (packed in oil, drained)
- 2 tbsp Pine Nuts (lightly toasted if desired)
- 2 cloves Garlic (peeled)
- 1 whole Lemon (zested and juiced)
- 1/4 cup Fresh Parsley (packed, chopped)
- 1/2 cup Extra Virgin Olive Oil (for emulsifying the sauce)
- 1/2 cup Pasta Cooking Water (reserved from boiling pasta)
- to taste Freshly Ground Black Pepper (optional)
Instructions
Boil the Pasta
Bring a large pot of salted water to a rolling boil, add the spelt spaghetti and cook until al dente according to package directions, usually 9‑11 minutes.
Time: PT10M
Temperature: 212°F
Reserve Pasta Water
Before draining, scoop out about 1/2 cup of the starchy cooking water and set aside in a measuring cup.
Time: PT1M
Drain the Pasta
Drain the spaghetti in a colander, shaking off excess water but leaving the pasta slightly moist.
Time: PT1M
Prepare the Green Sauce
While the pasta cooks, place the pitted green olives, anchovy fillets, pine nuts, garlic cloves, lemon zest, lemon juice, chopped parsley and olive oil into the food processor. Blitz until a coarse but cohesive mixture forms.
Time: PT5M
Emulsify with Pasta Water
With the processor running, slowly drizzle in the reserved pasta water (about 1/4 cup at a time) until the sauce becomes silky and glossy, resembling a light cream.
Time: PT2M
Combine Pasta and Sauce
Return the drained spaghetti to the pot (or a large serving bowl). Pour the green sauce over the pasta and toss gently with tongs or a wooden spoon, adding a splash more pasta water if the mixture looks dry.
Time: PT3M
Serve Warm or Chill
Serve the dish immediately while warm, or let it cool to room temperature and refrigerate for up to 2 hours for a cold pasta salad.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 15g
- Carbohydrates
- 70g
- Fat
- 20g
- Fiber
- 6g
Dietary info: Contains fish, Contains nuts, Not vegan, Not vegetarian
Allergens: Gluten (spelt), Fish (anchovies), Tree nuts (pine nuts)
Ingredient Substitutions
- Instead of Spelt Spaghetti: Whole wheat spaghetti, Regular wheat spaghetti
- Instead of Green Olives: Kalamata olives, black olives
- Instead of Anchovy Fillets: Anchovy paste (1 tsp), fish sauce (1 tsp)
- Instead of Pine Nuts: Almond slivers, walnut pieces
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Lemon: Lime zest and juice
- Instead of Fresh Parsley: Fresh basil, cilantro
- Instead of Extra Virgin Olive Oil: Grapeseed oil, avocado oil
Equipment Needed
- Large Pot
- Colander
- Food Processor or Blender
- Measuring Cups
- Wooden Spoon or Tongs
- Serving Bowl
Critical Steps — Do Not Skip
- Blitzing the sauce until it emulsifies with pasta water
- Reserving enough starchy pasta water for the sauce
- Cooking the spelt spaghetti to al dente
Chef Tips from the Video
- Toast pine nuts lightly in a dry skillet for extra nutty flavor before adding them to the processor.
- Use high‑quality extra‑virgin olive oil for the best flavor and smoother emulsion.
- A pinch of red‑pepper flakes adds a subtle heat that balances the salty anchovies.
Troubleshooting
Sauce is too thick and does not coat the pasta.
Add more reserved pasta water, a tablespoon at a time, until the sauce loosens and becomes glossy.
Sauce is gritty or separates.
Blend the sauce longer and ensure the olive oil is added slowly while the processor is running; the emulsion will come together.
Pasta is overcooked and mushy.
Cook spelt spaghetti al dente (firm to the bite) and drain promptly; it will continue to cook slightly when tossed with the hot sauce.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Re‑heat gently or serve cold.
Freezer: Not recommended; the texture of the olive‑anchovy sauce may become grainy.
Room temperature: Can sit at room temperature for up to 2 hours if serving a cold pasta salad.
Make-Ahead Tips
- The green sauce can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before mixing with pasta.
- Cook the spaghetti a day ahead, toss with a little olive oil to prevent sticking, and re‑heat with the sauce.
Frequently Asked Questions
What is the cultural significance and history of spelt spaghetti with olives and anchovies in Italian cuisine?
Spelt, an ancient grain, has been cultivated in Italy since Roman times and is prized for its nutty flavor and hearty texture. Combining it with olives and anchovies reflects the Mediterranean tradition of using pantry staples—preserved fish and briny fruit—to create bold, flavorful dishes that could be prepared quickly by country cooks.
What are the traditional regional variations of olive‑anchovy pasta in Italy?
In coastal regions such as Liguria and Campania, pasta sauces often feature anchovies, olives, capers and lemon, creating a bright, salty profile. Some versions add tomatoes for a rosso sauce, while others keep it green by using basil or parsley as the base, similar to the pesto‑style sauce in this recipe.
How is spelt spaghetti with olives and anchovies traditionally served in Italy?
It is typically served as a primi piatti (first course) either warm, right after tossing with the sauce, or at room temperature as a summer pasta salad. A drizzle of extra‑virgin olive oil and a sprinkle of grated Pecorino are common finishing touches.
On what occasions or celebrations is spelt spaghetti with olives and anchovies traditionally enjoyed in Italian culture?
Because the dish is quick and uses shelf‑stable ingredients, it is popular for everyday family meals, informal gatherings, and rustic picnics. In some southern Italian towns it appears on the menu for harvest festivals where local olives and anchovies are abundant.
What authentic ingredients are essential for a traditional Italian olive‑anchovy pasta versus acceptable substitutes?
Authentic ingredients include high‑quality extra‑virgin olive oil, pitted green or Kalamata olives, salt‑cured anchovy fillets, pine nuts, fresh lemon zest and juice, and flat‑leaf parsley. Substitutes can be anchovy paste, toasted almonds for pine nuts, or lime instead of lemon, but the flavor profile will shift slightly.
What other Italian dishes pair well with spelt spaghetti with olives and anchovies?
Serve alongside a simple arugula salad with lemon vinaigrette, grilled vegetables such as zucchini or eggplant, and a crisp white wine like Vermentino. A light dessert of lemon ricotta cake balances the salty pasta beautifully.
What are the most common mistakes to avoid when making spelt spaghetti with olives and anchovies?
Common errors include over‑cooking the spelt spaghetti, which makes it mushy, adding too much olive oil before emulsifying, and neglecting to reserve enough starchy pasta water for the sauce. Also, tasting the sauce before adding extra salt is crucial because anchovies already provide plenty of salt.
Why does this spelt spaghetti recipe use raw olive‑anchovy pesto instead of heating the sauce?
Keeping the sauce raw preserves the bright, fresh flavors of lemon, garlic and parsley, and prevents the delicate anchovy oils from becoming bitter. The heat from the freshly cooked pasta gently finishes the emulsion, creating a creamy texture without cooking the aromatics.
Can I make spelt spaghetti with olives and anchovies ahead of time and how should I store it?
Yes. Prepare the green sauce up to 24 hours in advance and keep it refrigerated in an airtight container. Cook the pasta the same day, toss with a little olive oil, and combine with the sauce just before serving. Store leftovers in the fridge for up to three days.
What texture and appearance should I look for when making the olive‑anchovy sauce for spelt spaghetti?
The sauce should be a smooth, glossy green paste that clings to the pasta strands without being watery. It should have a slight sheen from the olive oil and a fine crumb from the pine nuts, with visible flecks of parsley and olives for texture.
What does the YouTube channel BritBox specialize in?
The YouTube channel BritBox focuses on classic and contemporary British and European home cooking, offering clear step‑by‑step tutorials that emphasize simple techniques, seasonal ingredients, and approachable comfort food recipes.
How does the YouTube channel BritBox's approach to Italian cooking differ from other Italian cooking channels?
BritBox often highlights quick, pantry‑friendly Italian dishes that can be made with minimal equipment, emphasizing the use of whole‑grain pastas like spelt and the integration of fresh herbs. Unlike some channels that focus on elaborate sauces, BritBox showcases no‑cook or minimal‑cook methods that preserve bright flavors.
Last updated: September 1, 2026
