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  • Writer's pictureJust a Tad Salty


I first made this dish a few years ago when I did not have anchovy fillets in my pantry but had a bottle of Tuyo (dried herring) in olive oil instead. I thought Tuyo having the same salty taste would do well as a substitute for anchovy fillets. And boy was I right! This recipe is easy to follow and the dish is ready in under 30 minutes. This is another recipe you will keep.



Half a pound of cooked spaghetti

6-8 Tuyo fillets

Half a head of garlic, peeled and minced

1 cup finely chopped tomatoes (you may use canned chopped tomatoes)

1 Tablespoon capers

1/4 cup black olives, sliced

1 teaspoon red pepper flakes

Grated Parmigiano Reggiano

Olive oil for sautéing


Heat olive oil in a pan or skillet on medium heat.

Sauté garlic until aromatic.

Add Tuyo fillets. You may crush half of the Tuyo fillets while sautéing in the pan or skillet.

Add the crushed tomatoes. Stir to combine ingredients.

Turn heat to low to medium and let sauce simmer for 3 to 5 minutes. Stirring occasionally.

Add capers and black olives. Stir to combine.

Let simmer for another 5 minutes, sitting occasionally.

Add red pepper flakes. Turn off heat and stir.

Add cooked pasta into pan or skillet. Make sure to coat pasta fully with the sauce.

Transfer to a plate, sprinkle with grated Parmigiano Reggiano and serve.

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