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anchovy pasta with capers.
5 from 1 vote

Anchovy Pasta with Capers

Rika
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.
Prep Time 5 mins
Cook Time 13 mins
Course Main Dish
Cuisine Italian
Servings 2
Calories 657 kcal

Ingredients
 

  • 8 oz spaghetti
  • 2 oz anchovy fillets, (rinsed and roughly chopped)
  • tbsp capers, (rinsed and drained)
  • ¼ cup chopped parsley
  • 3 tbsp 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 tbsp of salt to a boil. Cook the spaghetti until al dente.
  • 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, capers, and keep stirring for about 30 seconds on low heat. Add parsley, red chili pepper flakes (optional) and stir for a few seconds. Turn off the heat. Add pasta, and shredded parmesan cheese. Toss well to coat.

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.

Nutrition

Calories: 657kcalCarbohydrates: 87gProtein: 21gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 17mgSodium: 208mgPotassium: 430mgFiber: 4gSugar: 3gVitamin A: 655IUVitamin C: 12mgCalcium: 89mgIron: 3mg
Keyword anchovy pasta, anchovy pasta with capers
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