Spaghetti with Olive Pesto
Spaghetti with Olive Pesto
A bold no-cook olive pesto of black olives, anchovy, capers and artichoke blended with olive oil, tossed through spaghetti with a little pasta water.
Prep: 15 minutes · Cook: 12 minutes
What Is Spaghetti with Olive Pesto?
A punchy, savoury no-cook sauce — an olive pesto of black olives, anchovy, capers and artichoke blended with olive oil and cheese — tossed through hot spaghetti.
Why Make Spaghetti with Olive Pesto?
- Big, bold flavour with no cooking
- A clever use of pantry olives and capers
- Comes together while the pasta boils
- Anchovy and olive give deep savouriness
- A quick 25-minute dinner
Unico Products Used in This Recipe
Ingredients
- 1 cup pitted black olives
- 3 anchovy fillets
- 2 tbsp capers
- 1 tbsp marinated artichokes (minced)
- 1/2 cup extra virgin olive oil
- 3 tbsp pecorino or romano cheese (grated)
- parmigiano reggiano (grated, to taste)
- salt and pepper (to taste)
- 450 g spaghetti (or spaghettini)
- 1 tbsp fresh parsley (chopped)
Instructions
- Combine the olives, anchovies, capers, artichoke and olive oil in a food processor and pulse until finely minced but not fully pureed.
- Transfer to a bowl, stir in the pecorino and season lightly with salt and pepper.
- Cook the spaghetti until al dente, reserving 1 cup of the pasta water before draining.
- Put half the pasta water in a large skillet, season, and add the parsley and about 1 cup of the olive pesto.
- Add the drained pasta and toss quickly until well combined, loosening with more pasta water or pesto as needed.
- Serve with extra grated parmigiano.
Cooking Tips
- Pulse the pesto so it stays a little chunky
- Use good pitted black olives
- Loosen the sauce with starchy pasta water
- Go easy on added salt — olives and anchovy are salty
- Finish with extra parmigiano
Frequently Asked Questions About Spaghetti with Olive Pesto
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1. Can I make the pesto ahead?
Yes; it keeps several days in the fridge under a film of olive oil.
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2. Can I leave out the anchovy?
You can, but it adds savoury depth; add a little extra olive and caper instead.
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3. What pasta works best?
Long pasta like spaghetti or spaghettini suits the loose pesto.
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4. Is it very salty?
Olives, capers and anchovy are salty, so taste before adding any salt.
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5. How do I store leftovers?
Refrigerate up to 3 days; the pesto-coated pasta is also good at room temperature.
Cooking Guides & Tips
- Green vs Black Olives: What's the Difference? Why some olives are green and others black, how their flavour differs, and which to use for snacking, salads, sauces and pizza.
- How to Cook with Olives: Tapenade, Puttanesca and Beyond Beyond snacking — how to turn olives into tapenade, puttanesca and other big-flavour dishes.
- How to Cook Pasta Perfectly Every Time
Spaghetti with Olive Pesto Made Simple
Spaghetti with Olive Pesto is a savoury, no-cook pantry win full of Mediterranean flavour. Unico olives, capers and anchovies do all the heavy lifting.