This dish is a simple yet deeply Mediterranean recipe, made with just a handful of bold, honest ingredients. Whole wheat pasta with anchovies and black olives is quick to prepare but full of character, perfect when time is short but flavor still matters. Fresh herbs, savory anchovies, and tomato come together in a balanced, satisfying plate that works for both lunch and dinner. Let’s see how to make the Whole Wheat Pasta with Anchovies and Black Olives
Quick
Mediterranean
Simple
Whole Wheat Pasta with Anchovies and Black Olives
A quick and flavorful Mediterranean pasta made with whole wheat pasta, anchovies, black olives, tomato and fresh herbs.
Ingredients
- Whole wheat short pasta 180 g
- Anchovy fillets 2
- Tomato pulp 200 g
- Black olives pitted 50 g
- Garlic clove 1
- Chopped parsley 1 tbsp
- Chopped basil 1 tbsp
- Oregano 1 tbsp
- Extra virgin olive oil to taste
- Chili pepper to taste
- Grated Grana cheese to taste
Tools
- Pot
- Pan
- Wooden spoon
- Knife
Instructions
- Cook the pasta in salted boiling water.
- Heat olive oil with garlic and chili in a pan.
- Remove garlic and chili once golden.
- Add anchovies and let them melt gently.
- Add tomato pulp and cook for 5–10 minutes.
- Stir in olives and herbs.
- Drain pasta and toss with the sauce.
- Serve with plenty of grated Grana cheese.
Nutritional values (per serving)
Calories
420 kcal
420 kcal
Fat
14 g
14 g
Carbohydrates
55 g
55 g
Protein
18 g
18 g
Sugar
6 g
6 g
Fiber
9 g
9 g
Sodium
620 mg
620 mg
This post is also available in: Italiano (Italian)
