Creamy Anchovy, Olive and Caper Fusilli with Spinach

Ingredients

• anchovies
• capers
• double cream
• fusilli
• olive oil
• olives
• onion
• oregano
• parmesan
• spinach
• tomato purée

Method

1. Bring a large pan of salted boiling water to the boil and cook 400g fusilli according to packet instructions until al dente; reserve about 150 ml of the starchy pasta water, then drain the pasta.
2. Meanwhile, heat 2 tbsp olive oil in a wide frying pan over medium heat. Add 1 large onion (about 150g), finely chopped, and sweat for 6–8 minutes until soft and translucent.
3. Add 6 anchovy fillets (about 30g) to the pan and stir for 1–2 minutes until they melt into the oil, then stir in 2 tbsp tomato purée and 1 tsp dried oregano, cooking for another minute to release the flavours.
4. Pour in 150 ml double cream and 50–75 ml of the reserved pasta water, stirring to combine. Simmer gently for 3–4 minutes to thicken slightly.
5. Stir in 100g pitted black olives, roughly chopped, and 2 tbsp drained capers. Taste and season with freshly ground black pepper (anchovies and capers add salt, so add extra salt sparingly).
6. Add 200g fresh spinach in batches, stirring each batch until wilted and incorporated into the sauce — this should take 2–3 minutes.
7. Return the cooked fusilli to the pan, tossing well to coat. If the sauce needs loosening, add a little more reserved pasta water. Stir in 60g finely grated Parmesan until melted and glossy.
8. Serve immediately with an extra drizzle of olive oil and a final sprinkling of Parmesan. Offer freshly ground black pepper at the table.

Tips

• Use good-quality anchovies in oil; they dissolve into the sauce and provide deep savoury flavour without tasting 'fishy'.
• Reserve some pasta water to adjust the sauce texture — the starch helps bind the cream to the pasta for a silky finish.
• For brightness, finish with a small squeeze of lemon or a little lemon zest if you like, but add sparingly so it doesn't overpower the anchovies.
• Grate Parmesan fresh rather than using pre-grated for a creamier melt and fresher flavour.

Recipe by

Marco Bellini

View chef profile →