Olive & Caper Campfire Spaghetti with Chilli, Garlic, and Anchovies

A quick and easy pasta recipe that's big on flavour and low on prep time

Words by Breda Fenn - @bredafenn · Photography by Tobias Fenn - @tobyfenn

A bold, briny spaghetti dish perfect for open flames – with olives, capers, and a hint of chilli heat by Breda Fenn

Ingredients

• 100g spaghetti

• 1 Tbsp butter

• Olive oil (for drizzling)

• 1 cup green pitted olives, halved

• 1/4 cup baby capers

• 2 garlic cloves, minced

• 1 long red chilli, finely sliced

• 4 anchovy fillets

• 1/4 cup white wine

• 1 lemon, zested and juiced

• Fresh parsley, chopped

• Parmigiano Reggiano, grated

Method

1. Boil a pot of salted water. Add the spaghetti and cook until al dente.

2. Before draining, reserve 1/2 cup of the pasta cooking water.

3. Heat a cast iron skillet on the fire over medium heat.

4. Add the butter and a drizzle of olive oil to the skillet.

5. Once the butter has melted, add the minced garlic, sliced chilli, halved olives, capers, and anchovy fillets until lightly golden and fragrant. 

6. Pour in the white wine and add a squeeze of fresh lemon juice and allow the mixture to reduce until almost all the liquid is gone

7. Add the cooked pasta to the skillet along with a little pasta water.

8. Add the fresh parsley and a generous amount of Parmesan.

9. Toss together and serve straight away.

Hungry? Book yourself in for a stay and get cooking!