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X Italian Pasta Dishes
vermicelli with olives, capers and anchovies
Vermicelli with olive oil, olives, capers and anchovies
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

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One-half pound of vermicelli
Salted water (for boiling vermicelli)

For sauce
Four tablespoons of olive-oil
Three anchovies, cut up fine
Six olives (ripe ones preferable)
One-half tablespoon of capers


"Take one-half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi

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