Anchovy Pasta with Capers
657kcal
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
Method
- 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.
Nutrition
Calories657kcalCarbohydrates87gProtein21gFat24gSaturated Fat4gPolyunsaturated Fat3gMonounsaturated Fat16gCholesterol17mgSodium208mgPotassium430mgFiber4gSugar3gVitamin A655IUVitamin C12mgCalcium89mgIron3mg
Notes
How to store: 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.