Spaghetti Estivi Freddi

Summer Spaghetti – Cold


Originally from the Isle of Ischia, this is a Roman spaghetti salad


  • 675 g/1½ lb spaghetti
  • 3 plump cloves of garlic, crushed
  • 5 tbsp best olive oil
  • a handful of fresh mint leaves (spearmint is best), finely chopped
  • 5 tbsp fresh orange juice
  • 12 black olives
  • 6 anchovy fillets
  • 115 g/4 oz button mushrooms preserved in oil
  • salt


Cook the garlic gently in the oil until golden. Add the mint and take off the heat. Pour in the orange juice. Chop the olives and anchovies roughly and stir into the pan, then add the mushrooms. Season with salt and mix all together.

Cook the spaghetti in lots of boiling water, keeping them slightly more al dente than usual. Drain and pour on to a large platter. Mix in the sauce and spread out to cool. When cool, transfer to a nice rustic bowl to serve outside.