Recipe courtesy of Mario Batali
40 min
10 min
4 to 6 servings


  • 6 tablespoons extra-virgin olive oil
  • 3/4 cup bread crumbs, or to taste
  • 3 cloves garlic
  • 3 salted anchovies or 6 oil-packed anchovy fillets, rinsed, drained and chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup chopped, pitted green olives
  • Salt and pepper
  • 1 pound spaghetti


Bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.

In a small saucepan, heat 3 tablespoons olive oil over medium heat and add bread crumbs. Toss for a few minutes until golden brown, then remove and set aside.

In a 12 to 14-inch saute pan, heat 3 tablespoons oil over medium-high heat and add garlic. Cook 3 minutes, until browned, then add the anchovies and red pepper flakes. Cook for 3 minutes, then remove and discard garlic. Stir in olives and cook 3 minutes, just until flavors are combined. Season with salt and pepper, then remove from heat and set aside.

Cook spaghetti in boiling water according to package directions, about 10 to 12 minutes, until tender yet al dente. In the last 2 minutes of pasta cooking, return olive sauce to heat. Drain pasta and add to the hot sauce. Toss over high heat 1 minute, sprinkle with bread crumbs, and serve immediately.


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