Quick & Easy

Tomato, olive and anchovy pasta

Garganelli are little pasta squares rolled into a tube, which can be ridged or smooth. We chose ridged garganelli for this tomato, olive and anchovy pasta as the little ridges help the sauce cling to each piece.
Tomato, olive and anchovy pasta



1.In a large frying pan, heat oil over medium heat and cook garlic, oregano and anchovies for 1-3 minutes, or until fragrant. Add the tomatoes, capers and olives; cook, stirring, for 2-3 minutes, or until heated through. Season to taste.
2.In a large saucepan of boiling, salted water, cook pasta according to packet instructions. Drain and return to the pan.
3.Add sauce to the pasta, then toss thoroughly. Divide pasta between bowls and serve.

Not suitable to freeze. Pasta suitable to microwave. This recipe can be served warm or cold as a salad. Garganelli is a dried egg pasta. You can substitute any other variety of short pasta, such as penne, rigatoni or cellantani, if desired.


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