• Nutritionist

Pasta with tomato, olives, anchovy, basil & lemon


  1. 250gms long noodle pasta (spaghetti or linguini)

  2. 3 – 4 cloves garlic, finely chopped or crushed

  3. ½ - 1 green or red chilli de-seeded and finely chopped (additional dried chilli flakes too if desired)

  4. 6 – 8 anchovy fillets, roughly chopped

  5. 50g black Calamata olives, de-pitted and halved

  6. 30 gm capers drained and roughly chopped

  7. 300gms baby tomatoes halved

  8. Bunch basil (about 10gms) roughly chopped

  9. Small bunch parsley (about 8gms) roughly chopped

  10. Zest of half a lemon

  11. 30 – 40gms grated Parmesan or however much you like

  12. Extra Virgin Olive Oil for cooking

  13. Sea salt & black pepper


  1. Bring a large pot of water to the boil and salt generously. Cook the pasta according to the pack instructions and until al dente. Once cooked drain and set aside with a little Extra Virgin Olive Oil drizzled over to separate the noodles.

  2. While the water is boiling, chop up all the ingredients in the recipe as mentioned above. Set aside.

  3. When the pasta is nearly ready, heat a non-stick pan over a medium heat and add a generous glug of olive oil. Cook the tomatoes for about 1 minute then add the garlic and chilli. Toss around the pan for about 2 minutes. Add the anchovies, olives and capers and cook for a further minute or two. Add a splash of water if necessary and if the ingredients start to stick to the pan. Swirl around to ensure the water emulsifies with the sauce.

  4. Add the drained pasta to the sauce and add the lemon zest. Once it’s heated through and mixed, remove the pan from the heat and add the chopped herbs. Serve immediately with the grated Parmesan cheese and extra fresh basil if desired. Season to taste with salt and black pepper.

Source: Sam Linsel

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