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anchovy pasta with capers.
4.91 from 10 votes

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)
  • 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.

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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