This Spaghetti Corleone summer pasta is light, delicious, and full of vegetables and flavor! This easy recipe could easily become an addition to your week night dinner rotation!

Spaghetti Corleone

This Spaghetti Corleone recipe was a favorite of my mothers, and her mother would make it for her and the family during the summer. Growing up I loved this pasta and would always ask for it by name, never realizing one of the ingredients that gives this dish its flavor (I don’t eat seafood).

Rest assured the anchovies used in this recipe dissolve completely and only give the dish its flavor, similar to the way they are used in Caesar salad dressing. To this day I still don’t eat seafood, but this dish is still a favorite of mine and a staple in our household!

If you know me you know I love pasta, and if you are looking for another fresh pasta but with the added protein check out my one pot lemon garlic chicken pasta! Another favorite pasta recipe of mine is the one pot creamy parmesan broccoli pasta.

Why You’ll love this Fresh Summer Pasta Spaghetti Corleone

It is light and fresh, perfect for a dinner eaten al fresco during the summer months!
Protein can easily be added to this recipe whether its chicken or shrimp, this recipe is easily adaptable.
The anchovies in this recipe completely dissolve so even the pickiest eaters will enjoy this recipe.

What You’ll Need To Make This Dish:

Spaghetti – or any other long, thick noodle of your choosing.
Pitted black olives – adds to the vegetables of the dish but can easily be left out for picky eaters.
Pepper Salad – I find this at Big Y usually or can be found online!
Roasted Red Peppers – Adds a delicious flavor to the olive oil based sauce.
Broccoli – My favorite part! I like to add extra.
Filet of Anchovies – Constitutes the base of the sauce, these dissolve and I had no idea they were in this recipe until I was an adult (lol!)
Parmesan Cheese – Can be substituted for romano or left out entirely to keep this dish light!
Garlic Cloves – I use fresh minced garlic for this recipe, but pre-minced can be used as well.
Dried Hot Pepper – Does not add a ton of spice but rather added flavor, can easily be left out.
Olive Oil – The base of the sauce for this dish.
Parsley – Adds even more color to this fresh summer pasta!
Salt & Pepper – For seasoning.

How To Make Spaghetti Corleone

Boil water to cook pasta, add salt once boiling.
Steam broccoli in large skillet until bright green and fork tender, transfer to a side plate.
In the same skillet used for the broccoli brown the garlic cloves and dried, hot pepper lightly in olive oil.
Add filet anchovies and cook until almost dissolved, stirring frequently.
Remove skillet from heat and allow to cool slightly.
Add water and return to skillet to heat, letting it reduce.
Add pepper salad, roasted red peppers, black olives, and parmesan cheese (optional).
Reduce until the desired consistency is reached.
Drain cooked pasta and add to large bowl with the steamed broccoli.
Pour the skillet mixture over the pasta and toss with tongs to combine.
Add fresh parsley, and enjoy this spaghetti corleone!

Notes:

While we left the Parmesan cheese out of this recipe to give it a lighter taste, Parmesan or Romano cheese can be added directly to the pan to give this a richer flavor!
Shrimp would make a great addition to this meal to give it some protein.
We always serve this with a side salad and garlic bread.
The hot peppers can easily be left out, and the pepper salad can be switched out for any peppers of your choosing!

Spaghetti Corleone

Fresh summer pasta that is sure to join your weeknight rotation!

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine Italian

Ingredients

16 oz Spaghetti
16 oz Pitted Black Olives
8 oz Jarred Pepper Salad
8 oz Jarred Roasted Red Peppers
2 Cups Fresh Broccoli
1 Tin Flat Filet Of Anchovies
½ Cup Grated Parmesan Cheese
3 Cloves Minced Garlic
1 Dried Hot Pepper
½ Cup Olive Oil
1½ Cup Water
¼ Tsp Salt
¼ Tsp Pepper
1 Tsp Chopped Fresh Parsley

Instructions

In a large pot bring water for spaghetti to a boil. Once boiling add salt and uncooked pasta.
In a separate large skillet stream broccoli until bright green and fork tender. Set broccoli aside.
In the same large skillet used for the broccoli brown the minced garlic and dried hot pepper in the olive oil on medium heat.
Add the filet of anchovies and cook until almost dissolved, stirring frequently.
Remove skillet from stove and allow to cool slightly.
Drain pasta once fully cooked and add to a large bowl with the steamed broccoli.
Add the water to the large skillet and return to medium heat.
Add pepper salad, roasted red peppers, olives, and parmesan cheese to the skillet.
Stir & reduce to desired consistency.
Add the skillet mixture over top of the spaghetti and broccoli in the pasta bowl. Mix to incorporate.
Finish with fresh parsley and enjoy!