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Capellini con aceite de oliva, ajo y anchoas - SAVOIR FAIRE by enrilemoine
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5 from 1 vote

Olive Oil, Garlic & Anchovies Capellini

Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Pastas
Cuisine: Italiana
Servings: 6
Author: Enriqueta Lemoine


  • 1 package of Capellini or Vermicelli Angel's Hair
  • ¾ cup olive oil
  • 8-10 garlic cloves finely sliced
  • 1 2- oz can of flat anchovies in olive oil drained and cut into bits
  • 1 cup leaves of flat parsley coarsely chopped
  • Coarse sea salt
  • Crushed red pepper flakes
  • Grated Parmesan cheese


  • Put the water for the pasta to boil.
  • Add the olive oil to a saucepan on low to medium heat and sauté the garlic for about 8-10 minutes, until brown. Set aside.
  • In the meantime, cook the pasta al dente and strain it. To stop cooking, let some fresh water run on top of the pasta and strain it again.
  • Put the pasta in a bowl, add the olive oil and garlic and stir, add the anchovies and the parsley and combine. Add salt to taste.
  • Serve warm with red pepper flakes and parmesan cheese.