How to make Pasta Salad with Marinated Anchovies

Penne Pasta Salad with Marinated Anchovies, a dish that captures the bold essences of the sea and infuses it with the warmth of Italian open-air markets, invites you to partake in a culinary embrace that exudes daring flavors and homely comfort. Within the pages of Italy Today Restaurant online at, our digital cookbook is open for you to explore and savor.

As the head chef and your amiable host to this epicurean voyage, it’s my honor not merely to present a recipe but to narrate the tale of every ingredient we cherish. Each forkful carries a story of heritage—a saga of the Mediterranean captured through the briny zest of marinated anchovies, a whisper of coastal breezes, and the sunlit gardens where our vegetables thrive.

Envision penne pasta as the foundation, its tubes offering a satisfying chew and an ideal nook for capturing the marinade’s rich, piquant depths. These are the humble vessels ready to ferry the nuanced flavors of olive oil, vinegar, herbs, and garlic that lovingly cure our anchovies.

The dance of textures progresses with the addition of supple sundried tomatoes and crisp greens—arugula or fresh basil leaves—which serve along a botanical freshness that contrasts harmoniously with the tangy filets of fish. You might also find slivers of piquant olives, capers, or a sprinkle of pine nuts joining in, contributing nuttiness and crunch to every bite.

This Penne Pasta Salad with Marinated Anchovies doesn’t simply fill your plate; it fills your kitchen with stories of Italian seasides and rustic hillside feasts. To bring this narrative to life in your own home, I fervently invite you to, where each step of this recipe awaits, delicately detailed to ensure a creation imbued with authenticity and love.

Buon appetito! May this dish be a vessel of discovery to the vibrant, fearless heart of Italian gastronomy, enriching your meals with the spirit of adventure and a taste of the bountiful Mediterranean.

Penne Pasta Salad with Marinated Anchovies recipe

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Penne Pasta Salad with Marinated Anchovies is an enchanting dish that captures the essence of the Mediterranean, blending the heartiness of penne pasta with the bold and zesty flavors of marinated anchovies. Enriched with sundried tomatoes and complemented by a green symphony of arugula or basil, each ingredient contributes to the complex texture and taste profile of the salad.
The marinated anchovies, steeped in a mixture of olive oil, vinegar, herbs, and garlic, impart a deliciously briny depth that contrasts with the sweet intensity of sundried tomatoes. Olives, capers, or pine nuts could be added for extra bursts of flavor and crunch, enhancing the overall dining experience.
This Penne Pasta Salad with Marinated Anchovies is more than a dish; it's a culinary narrative that brings together traditional Italian pasta with the soulful taste of the sea, inviting you to partake in an experience that's as vivid and adventurous as Italy itself. To discover each step of the recipe and delve into Italian maritime cooking, one can visit, where the head chef provides gourmet insights and shares their love for this coastal culinary delight.
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Pasta
Cuisine Italian
Servings 4 people
Calories 956 kcal


  • 1 large bowl


  • 80 g 3 oz of Penne pasta
  • 100 g 3.5 oz marinated anchovies
  • 250 g 9 oz tomatoes
  • 10-12 pitted black olives
  • 1 small bunch coriander
  • 3 tablespoons white balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper


  • Cook the Penne for 7-8 minutes in a large bowl of salted water. Drain and cool.
  • Wash tomatoes and cut into quarters. Slice the black olives and anchovies into sections of 1 cm (1⁄2 inch). Cut each Penne piece in two. Mix the ingredients and add the chopped coriander.
  • Prepare the dressing by mixing the white balsamic vinegar and olive oil, salt and season with pepper. Pour dressing over salad, serve cold.


Keyword marinated anchovies, Penne pasta

Tips for making about Penne Pasta Salad with Marinated Anchovies

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Cooking Tips

  • Penne Pasta: Opt for penne pasta due to its cylindrical shape, which is adept at capturing the marinade and integrating well with all ingredients. Cooking it al dente is crucial to maintain a firm texture that complements the other elements of the salad.
  • Marinating Anchovies: Infuse anchovies with a robust mixture of olive oil, vinegar, herbs, and garlic—a meticulous process that saturates the fish with intense flavors. Make sure they are marinated well in advance to develop the depth of taste.
  • Complementary Additions: Enhance the salad with sundried tomatoes for a touch of sweetness, arugula or fresh basil for peppery freshness, and capers or olives for an extra burst of Mediterranean umami.
  • Freshness Counts: Select the freshest vegetables possible to ensure a salad that’s not just flavorful but also has great texture. The contrast between the marinated anchovies and crispy greens is part of what makes this dish special.
  • Herbs and Spices: Incorporate spices like oregano or red pepper flakes if you desire a bit more heat. Freshly chopped herbs can add another layer of flavor and are best added just before serving.
  • Dressing Accompaniment: Create an emulsion out of the dressing by properly whisking together extra virgin olive oil, lemon zest and juice, and seasonings to evenly coat the pasta and ingredients.
  • Resting Time: After combining all the components, letting the salad chill in the refrigerator for at least 30 minutes allows the flavors to marry and intensify. This step can make a noticeable difference in the overall taste.
  • Protein Options: While the anchovies themselves provide protein, you might want to offer additional protein options such as grilled chicken, shrimp, or hard-boiled eggs for variety or to satisfy different dietary preferences.

Serving suggestions

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  • Classic Dishware: Choose a charming serving bowl that reflects the Italian coastline’s hues—deep blues or earthy terracotta would be particularly fitting.
  • Garnish with Greens: Liberal garnishing with fresh arugula or basil leaves will add a splash of color and provide a fresh, peppery counterbalance to the savory marinade of the anchovies.
  • Artful Drizzle: High-quality extra virgin olive oil is a staple in Italian cuisine; having it available for an additional drizzle can elevate the dish’s lushness.
  • Ample Bread Supply: Serve with slices of crusty baguette or ciabatta bread that guests can use to enjoy every last flavor-soaked morsel from their plates.
  • Wine Pairing: A chilled white wine, such as a Vermentino or Pinot Grigio, harmonizes beautifully with the salad, reflecting both the sea and sun-kissed vegetal elements.
  • Extra Toppings: Offer small bowls of capers, diced sundried tomatoes, or toasted pine nuts on the side for guests who want to customize their servings further with additional bursts of flavor and texture.
  • Lemon Wedges: Place lemon wedges on the table for those who desire a citrus note to brighten the robust marinade and mesh with the pasta and vegetables ideally.

Top 5 FAQs about Pasta Salad with Marinated Anchovies

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  • What type of pasta works best for Pasta Salad with Marinated Anchovies? Opt for penne pasta due to its shape, which is adept at capturing the marinade and integrating well with all ingredients. Cooking it al dente is crucial to maintain a firm texture that complements the other components of the salad.
  • How are the anchovies marinated for the salad? The anchovies are infused with a mixture of olive oil, vinegar, herbs, and garlic. Marinate them well in advance to allow the flavors to develop fully, providing depth and a briny taste to the salad.
  • What additional ingredients can be added to enhance the flavor? To elevate the dish, consider including sundried tomatoes for sweetness, arugula or fresh basil for a peppery freshness, and capers or olives for an extra burst of Mediterranean umami. Pine nuts can also add a pleasant crunch and nutty flavor.
  • Can I serve this pasta salad with alternative proteins? Yes, you can offer additional protein options such as grilled chicken, shrimp, or hard-boiled eggs to cater to various dietary preferences or to make the salad more filling as a main course.
  • What are some serving suggestions for Penne Pasta Salad with Marinated Anchovies? Serve the salad in a charming bowl that reflects the hues of the Italian coastline, garnish liberally with fresh greens like arugula or basil, and consider presenting with crusty bread, lemon wedges, and high-quality extra virgin olive oil for drizzling. A chilled white wine, like Vermentino or Pinot Grigio, pairs beautifully with the salad.

In conclusion, Pasta Salad with Marinated Anchovies is a dish that truly epitomizes the vibrant and robust flavors of the Mediterranean. By marrying the rich, briny taste of marinated anchovies with the firm bite of al dente penne pasta and the fresh accents of vegetables and herbs, this salad stands as an embodiment of Italian coastal cuisine.

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