Spaghetti Aglio Olio with Sundried Tomato & Olives
  • 500g spaghetti, cooked according to package direction
  • ½ cup olive oil
  • 8 cloves garlic, chopped finely
  • 1 small can of anchovy fillets in olive oil
  • ½ cup sundried tomato, whole or chopped
  • ½ cup olives
  • parmesan cheese
  1. In a non-stick panpas, sauté anchovy fillets in ¼ cup olive oil + the oil in came in in the can. Let oil be infused with the flavor of anchovies.
  2. Transfer this in a bowl and wash the pan.
  3. Sauté chopped garlic in the remaining ¼ cup olive oil until it gets infused with the flavor of garlic.
  4. Add cooked spaghetti to this pan and mix well until each pasta is coated with oil.
  5. Pour in anchovy-infused olive oil and mix well.
  6. Turn heat to low and add sun-dried tomato and olives.
  7. Continue mixing, until sun-dried tomato and olives are heated through. Around 3 minutes.
  8. Serve with a sprinkle of grated parmesan cheese
Recipe by The Peach Kitchen at