Maccarune d’o gravunar, Other than garlic and oil. The ancient recipe of the Neapolitan grandmother, much more greedy with the secret ingredient

And maccarune d’o gravunaro is an ancient recipe of the Neapolitan tradition that surpasses the classic spaghetti with garlic, oil, and chili pepper in flavor and taste. Being a very old recipe, macaroni was originally used (i.e. short pasta, penne, rigatoni) while now the short one such as spaghetti or linguine is preferred. The name “graveyard” takes prone from the graveyard or the coal sellers who once circled the alleys of Naples with sacks of coal on their shoulders and sold it house by house.

Once the coal of the graveyard was used for the braziers of the fireplaces, to heat the water, and even for the iron, in short, it was a necessary good for this the graveyard was very appreciated. Most likely this dish was created by some Neapolitan housewife just to feed the graveyard after the day of work, as the ingredients are few, simple, and poor and the taste is exceptional. So let’s see how it is prepared.

Maccarune d’o gravunar, Ingredients for 2 people:

  • 200 gr of Bucatini
  • 150 gr of Gaeta olives
  • 2 or 3 anchovies in oil
  • 5/6 capers
  • 3/4 cloves of garlic
  • 1 chili
  • oil
  • salt
  • pepper


We begin the preparation of our Maccarune do gravatar by placing a pot with plenty of salted water on the fire and waiting for it to boil before throwing in the spaghetti. In the meantime the pasta cooks in fact they prepare the sauce to season our spaghetti del gravunaro. Preparation is so quick and easy that it will take just a few minutes.

So better if helped by a crescent (but a knife will also be fine) chop the garlic (pinafore) the chili (if you like) the anchovies and the desalted capers very finely and as small as possible. It will all have to become a homogeneous mixture. Then in a pan, heat a generous dose of extra virgin olive oil and pour the chopped mixture, letting it brown for a few minutes very slowly over low heat.

Then remove the stone from the black olives (preferably those from Gaeta, never those in bags already pitted) and chop these very finely, almost to obtain a sauce. Then add it to the pan and let it cook again, stirring constantly. When the spaghetti is almost cooked, drain them al dente and pour them into the pan together with all the other ingredients.

Cook over low heat again, stirring constantly and waiting for all the flavors to blend perfectly. When the spaghetti has finished cooking, turn off the heat and serve. Our Maccarune do gravatar is ready to be tasted. Enjoy your meal! Also, try the spaghetti with clams from Cannavacciuolo

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