Store-cupboard spaghetti recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 740 kCal 37%
Fat 26g 37%
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  • Use up those cupboard leftovers with this deliciously easy spaghetti dish – ready in less than half an hour!


    • 8 tinned anchovy fillets in olive oil
    • 6tbsp olive oil
    • 2tbsp small capers
    • 180g (6½ oz) small pitted black olives
    • 3 garlic cloves, crushed
    • 100g (4oz) coarse fresh breadcrumbs from a baguette or ciabatta
    • 500g (1lb 2oz) dried spaghetti
    • Zest of a lemon
    • 4tbsp chopped fresh flat-leaf parsley


    • Put a large pan of salted water on to boil. Pound the anchovies with half the olive oil to make a paste. Mix together the anchovies, capers and olives.

    • Heat the remaining oil in a frying pan, fry the garlic quickly, then add the breadcrumbs and fry until browned.

    • Cook the pasta for around 10 mins until firm. Drain, return to pan and add anchovy mix and lemon zest plus a little extra oil if it’s a bit dry. Stir in the parsley and freshly ground pepper. Scatter over garlic crumbs and serve.

    Top tip for making Store-cupboard spaghetti

    You can always add other store-cupboard leftovers to this recipe: try tinned tuna or sun-dried tomatoes.

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