This anchovy pasta with capers recipe is both simple and delicious! It's the perfect pasta dish to make for midnight dinner or when you are on a budget.
If you are looking for an easy pasta recipe to make for dinner tonight, try this anchovies pasta. It's seafood pasta that can be ready in about 20 minutes and without breaking your wallet. The pasta is loaded with umami flavors, absolutely delicious.
Anchovy Pasta with Capers
This anchovy pasta is made of anchovy fillets, capers, garlic, olive oil, red chili pepper flakes, and parsley. The cooking process is pretty easy and done at low heat.
Garlic and anchovies are the most important parts of this dish. I used garlic to make the oil for the pasta. The garlic oil adds a nice flavor and aroma to the dish. So addictive!
Ingredients and Variations
Anchovy fillets: These tiny and silvery fish come from the Mediterranean and Southern European coasts. They are mixed with oil and sold in cans or jars.
Capers: They are salt-packed or brined. You need to rinse them before use. Capers add a lemony and salty flavor to dishes.
You can use green olives instead of capers in the pasta.
How to Make Anchovy Pasta
Step 1. Prepare the Ingredients
- Rinse, drain, and roughly chop the anchovy fillets.
- Rinse and drain the capers.
- Slice the garlic.
- Chop the parsley.
Step 2. Cook the Spaghetti
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about ¼ cup of pasta water for later use.
Step 3. Make Your Own Garlic Oil
In a skillet, bring the garlic and oil to a boil over low heat. Cook for about 2-3 minutes or until the garlic is golden in color. Remove the garlic from the oil, and set it aside.
Step 4. Cook the Anchovy Sauce
In the same skillet, stir in the anchovies, and capers. Stir for about 30 seconds on low heat, then add parsley, and red chili pepper flakes then stir for a few seconds.
Step 5. Add Noodles and Parmesan Cheese
Stir in the cooked pasta, sliced garlic, and parmesan cheese. If the pasta is too dry for your liking, add a few tablespoons of pasta water into the mixture until the desired consistency is achieved. Toss well to coat.
FAQ and Cooking Tips
You can use any long pasta such as linguine, bucatini, or trenette.
You can store the leftover cooked pasta in an airtight container. The leftover will last 3-5 days in the fridge or up to 2 months in the freezer.
Put the leftover cooked pasta in a shallow baking dish, cover with foil, then bake it for 15-20 minutes at 350°F. You can also reheat the pasta with a small amount of water, covered, in a microwave for 30-60 minutes, or in a skillet over medium-low heat.
Check Out More Pasta Recipes
- Pasta with Mussels
- Easy Canned Clam Pasta
- Squid Pasta with Marinara Sauce
- Cajun Chicken Alfredo Pasta
- Instant Pot Penne Pasta
- Bratwurst Pasta
- One-Pot Penne Pasta
- White Sauce Pasta
- Canned Tuna Pasta
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
📖 Recipe
Anchovy Pasta with Capers
Ingredients
- 8 oz spaghetti
- 2 oz anchovy fillets, (rinsed and roughly chopped)
- 1½ tablespoons capers, (rinsed and drained)
- ¼ cup chopped parsley
- 3 tablespoon olive oil
- 4 garlic cloves, (sliced)
Optional:
- red chili pepper flakes
- freshly shredded parmesan cheese
Instructions
- In a large pot, bring 2-3 quarts of water plus ½ tablespoon of salt to a boil. Cook the spaghetti until al dente. Reserve about ¼ cup of pasta water for later use.
- In a skillet, bring the garlic and oil to a boil over low heat. Cook for about 2-3 minutes or until the garlic is golden in color. Remove the garlic from the oil, set aside.
- In the same skillet, stir in the anchovies, and capers. Stir for about 30 seconds on low heat. Add parsley, and red chili pepper flakes (optional) then stir for a few seconds. Add pasta, sliced garlic, shredded parmesan cheese, and a few tablespoons of pasta water if the pasta is too dry to your liking until the desired consistency is achieved. Toss to combine.
Carrie Robinson
Oh yum! Loving the anchovies and capers in this! Definitely making this soon. 🙂
Andrea
I've never had this type of pasta and I don't know why. I'm a big fan of both anchovies and capers. I can't wait to try this!
Alison
Wow! This is so full of flavor! Easy and inexpensive too! A new favorite!
Rika
I am glad to hear that, Alison!
Mirlene
This was an easy pasta to make. Love the salty flavors from the anchovies and capers over the spaghetti. We usually have a second serving!
Rika
I am glad that you found this recipe, Mirlene!
Casey
I can't believe how EASY this was to make! So flavorful! Such a great way to switch up our pasta night!
Rika
Thanks, Casey! I am glad that you liked it.
E
Simple and good. More flavorful than all the complicated Bon Appétit recipes I've been making this week.
Rika
Hi E,
Thanks for trying and coming back here to share your feedback. I am glad that you liked this simple anchovy pasta recipe.
Best,
Rika
kazy
Hi Rika
Can't wait to try this recipe this weekend. I'm curious though, why remove the garlic? Why not mince the garlic and leave it in there to incorporate with the other ingredients?
Rika
Hi Kazy,
Thanks for pointing out the error. I actually readded the sliced garlic at the later step but forgot to mention that in the recipe card.
Also, I added an extra step to reserve some pasta water for later use. In case your pasta is too dry for your liking, you can add a few tablespoons of pasta water to the mixture until the desired consistency is achieved.
Best,
Rika
kazy
What I like to do is use tongs to carefully transfer the pasta directly from the boiling water to the sauté pan, transferring the dripping pasta water into the pan to the sauce.
Rika
I absolutely love the idea, Kazy!
Best,
Rika
Grace
Definitively a burst of flavour. I was pleasantly surprised at how well these ingredients complimented eachother. My dinner guests were so impressed and pressed me for the recioe. Go girl. This is a winner all 'round.
Rika
Hi Grace,
Thank you so much for your kind words! I'm glad you liked it, and I hope you and your guests continue to enjoy this burst of flavor!
Best,
Rika