Spaghetti with watercress and anchovy sauce Recipe

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5 min


10 min

Nutrition per portion

Calories 429 kCal 21%
Fat 16g 23%
  -  Saturates 5g 25%

Simple and tasty – and ready in just 15 minutes!


  • 300g (10oz) spaghetti
  • 1 clove garlic, peeled and roughly chopped
  • 50g can anchovies in oil
  • 1tbsp capers, drained and rinsed
  • 2tbsp olive oil, plus some extra
  • 125g (4oz) bunch watercress, trimmed and washed
  • About 4tbsp freshly grated Parmesan, to serve
  • Freshly ground black pepper


  • Add the pasta to a pan of boiling, salted water and cook for 8-9 mins.

  • Meanwhile, put the garlic, anchovies with the anchovy oil, capers and the olive oil in a large jug and whizz with a stick blender to make a paste.

  • Add the watercress and whizz again until it is finely chopped.

  • Drain the pasta, adding 4tbsp of the pasta cooking water to the watercress sauce. Put pasta back in the pan, stir in the sauce, then divide between 4 hot bowls. Sprinkle with Parmesan and freshly ground black pepper, and drizzle with a little more oil, if you like.

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Not suitable for freezing.