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Ramblings - Anchovies and your Sicilian Connection

Arthur Huxley - 06-05-2019

You really do have to wonder. There is a large group of otherwise very nice, caring, food wise people who happily look forward to a pizza, layered with over salted anchovies.

Now mention a classic Italian Anchovy recipe and they assume a studied yuk look and a polite, no thank you.   We seem to be getting into a bit of a pattern with all this. Our previous Epicurean Post highlighted the plight of Raisins in your cupboard (important), the quest to save the Side Dish (equally important) and now we are again defending Anchovies.   Scary but someone has to do this so please stay with us

We are going to ask you to board a virtual flight to Palermo, Sicily where you will choose your preferred seaside restaurant, searching for one of Italy’s great Anchovy recipes.

  You will be seated with sparkling water views, service that only Italians can provide and on the menu; Sicilian Anchovies with Capellini Pasta, Tomatoes,  Olives, and yes, Raisins !

  Wonderful. And once served, no doubt with a lovely Pinot Grigio, you will understand why Anchovies really do have a place in flavour heaven.

  Sadly we can’t take you to Sicily just yet but we can bring you the amazingly simple Anchovy recipe.

  For Australian Spice Roaders we have suggested the bottled Anchovies in Olive Oil

And if you are anywhere near Port Stephens on the northern NSW coast you will be blessed to buy the Pasta from Pasta di Porto, Anna Bay, Port Stephens.

Beautifully crafted Pasta from lovely people.

Check their Instagram Posts; Dompasta di Porto or Website.    They are taking Australia to new Pasta uplands.


Ingredients Serves 4

200g Capellini Pasta, or quantity as you choose

1 x 100g Jar Anchovies in Olive oil (reserve)

2 x Tablespoons Olive oil

2 x Garlic cloves, finely chopped

Cherry Tomatoes, halved or small vine tomatoes, diced

1/2 Cup raisins

1/2 Cup toasted flaked almonds

1/2 Cup of chopped parsley

1 x Cup pitted green Olives

Salt and black pepper to your taste. See note.

Method In a heavy based pan, add the Olive Oil, heat a little then add the reserved Anchovy Olive Oil. Add the Anchovies and stir the Anchovies to breakdown. Then add the Garlic and stir into the mix.

Now add the tomatoes and stir. Cook over a low heat, about 10 minutes.

Add the Almonds, Olives, Raisins and Parsley and continue to stir for another 5 minutes.

Now drain the pasta reserving 1/2 cup of the Pasta water. Gently stir in the Anchovy mix to the pasta, adding back the reserved water.

Notes: Angel Hair pasta will work well if Capellini pasta not available.

Our spices begin their journey.