Salvi’s Has Revealed The Recipe To Their Authentic Italian ‘Pasta Salvi’s’ Dish

Laura Rogan Laura Rogan - Editor of Secret Manchester

Salvi’s Has Revealed The Recipe To Their Authentic Italian ‘Pasta Salvi’s’ Dish

Bring la dolce vita, to your kitchen!

The Manchester dining scene is undoubtedly one to beat – and with a vast offering of independent restaurants to choose from, it’s easy to see why we’re missing the freedom to eat out so much. From creative burger joints to laid-back Neopolitan pizzerias, the city has it all… But one of the real highlights? Authentic italian, family-run restaurant, Salvi’s.

And luckily for us Mancs, there’s no need to miss them too much, as owner Maurizio and daughter Sienna have been kindly dedicating their time to helping us recreate their exquisite dishes while their five venues are closed. Starting with their simple pasta-making workshop, the pair have been running live tutorials for a number of dishes every week on their Facebook, and this week, they revealed the tasty recipe to their ‘Pasta Salvi’s’ dish.

Credit: Salvi’s

A tomato-based dish that’s been on the menu since day one, the meal is packed with all the good stuff, such as capers, anchovies, fresh cherry tomatoes and more. Not only that, but it’s relatively straight forward to make, too, and perfect for those looking for a hearty, restaurant-worthy meal while cooking at home.

Here’s everything you need to get started:

200g pasta (any kind)
15 capers
5-10 anchovies (dependant on your taste, and anchovies in oil are recommended for this dish)
1 tin cherry tomatoes/handful of cherry tomatoes
1 clove garlic
Olive oil
Salt and pepper
Black or green olives (optional)
Chilli (optional)


  • Add pasta to a pan of boiling water to cook for 12-13 minutes (or follow the instructions on the packet). Do not add any salt to the pan.
  • Chop your cherry tomatoes in half.
  • Add olive oil to a frying pan and heat on a medium heat.
  • Chop the garlic finely and add to the pan while the oil is heating up.
  • Chop up the capers and olives and add to the pan.
  • Add the anchovies (these should not be chopped, as they’ll be dissolving into the sauce). You’ll want to keep hold of the container they’ve been sat in, as you’ll be using the oil later on.
  • Add the tomatoes to the pan.
  • Finely chop the chillis and add to the pan (you can add as many as you’d like, dependant on your taste. If you’d like it to be spiced mildly, add just one chilli).
  • Chop the basil (doesn’t have to be precise as it will welt) and add to the pan.
  • Add a couple of spoonfuls of the pasta water to the pan.
  • Add a generous amount of black pepper and a two pinches of salt to the pan.
  • Drain the pasta and add to the pan, before mixing in evenly with the pan’s contents.
  • Add a splash of the oil from the anchovies into the pan for extra taste (from the dish or can you had them in prior to cooking), and continue to mix the contents of the pan together for a couple of minutes.
  • Once the above step is complete, season to taste with salt and pepper if needed, and serve up for two!

You can check out the full video from Salvi’s Facebook page¬†(where the duo is hosting multiple tutorials every week)¬†below:

[Featured image: Salvi’s]

Food & Drink