Pasta with agretti is one of those simple recipes that in spring is really worth preparing at least once. Fresh, quick and full of flavor, it pairs the delicate agretti – also known as barba di frate or lischi – with a rich Mediterranean dressing of black olives, capers, anchovies and sun-dried tomatoes in oil.
The result is a first course ready in no time, perfect for everyday lunch but tasty enough to serve at an impromptu dinner. Agretti give a slightly earthy vegetal note that goes very well with salty, intense ingredients.
Plus, it’s a versatile recipe: you can make it vegetarian or vegan by removing the anchovies and swap the spaghetti for penne, linguine or fusilli. An ideal solution when you’re short on time but don’t want to give up a tasty seasonal dish.
Looking for other spring first courses? You’ll like these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients to make Pasta with agretti
- 11 oz spaghetti
- 7 oz agretti
- 2 oz sun-dried tomatoes in oil
- 3 fillets anchovies in oil
- 1 clove garlic
- 1 tablespoon capers (salted)
- 2 tablespoons black olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter (a knob)
- salt
- pepper
Tools to make pasta with agretti
- Pentola
- Padella
- Coltello
- Scolapasta
- Mestolo
How to make pasta with agretti
Trim the roots from the base of the agretti and wash them very well under running water to remove any traces of soil. Bring a pot of plenty of salted water to a boil. Cook the agretti for 3–4 minutes, drain them and reserve the cooking water. In the same water cook the spaghetti al dente. In a pan heat the oil with the butter. Add the garlic clove and the chili pepper. Add the anchovies and let them melt over low heat. Chop the sun-dried tomatoes and add them to the pan together with the black olives and the well-desalted capers.
Add the agretti as well and sauté for a few minutes to let them absorb the flavors.
Drain the spaghetti and transfer them to the pan. Remove the garlic and toss with a ladle of cooking water if necessary to emulsify.
Finish with freshly ground pepper and a drizzle of extra virgin olive oil.
Storage
Pasta with agretti is best eaten fresh. You can store it in the refrigerator for up to 1 day in an airtight container and reheat it in a pan with a little water.
Tips
Wash the agretti very well: they easily trap soil.
Don’t overcook them to keep them green and crunchy.
Use Gaeta olives for a more intense flavor.
If you like strong flavors, increase the anchovies and capers.
Variations
Vegan: omit anchovies and butter.
With tuna: add drained tuna in oil.
With toasted breadcrumbs: for a crunchy note.
With short pasta: also great with fusilli or penne.
FAQ (Questions and Answers)
Can agretti be frozen?
They’re best eaten fresh, but you can blanch them and then freeze them.
Can I use other types of olives?
Yes, Gaeta, Taggiasca or pitted black olives all work.
Is this dish spicy?
Only slightly; you can adjust the chili to taste or omit it entirely: the dish will still be excellent.
