Store-cupboard spaghetti recipe

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10 min


10 min

Nutrition per portion

Calories 740 kCal 37%
Fat 26g 37%

Use up those cupboard leftovers with this deliciously easy spaghetti dish – ready in less than half an hour!


  • 8 tinned anchovy fillets in olive oil
  • 6tbsp olive oil
  • 2tbsp small capers
  • 180g (6½ oz) small pitted black olives
  • 3 garlic cloves, crushed
  • 100g (4oz) coarse fresh breadcrumbs from a baguette or ciabatta
  • 500g (1lb 2oz) dried spaghetti
  • Zest of a lemon
  • 4tbsp chopped fresh flat-leaf parsley


  • Put a large pan of salted water on to boil. Pound the anchovies with half the olive oil to make a paste. Mix together the anchovies, capers and olives.

  • Heat the remaining oil in a frying pan, fry the garlic quickly, then add the breadcrumbs and fry until browned.

  • Cook the pasta for around 10 mins until firm. Drain, return to pan and add anchovy mix and lemon zest plus a little extra oil if it’s a bit dry. Stir in the parsley and freshly ground pepper. Scatter over garlic crumbs and serve.

Top tip for making Store-cupboard spaghetti

You can always add other store-cupboard leftovers to this recipe: try tinned tuna or sun-dried tomatoes.

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(33 ratings)
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