This crazy-quick and comforting pasta is made up entirely of ingredients you likely already have!
This Simple Anchovy and Caper Spaghetti is a recipe I make when I come home from a holiday and have no fresh groceries in the house. We recently returned to San Francisco after a little stay-cation in Southern California and I whipped this up the night we got home.
I don’t know about you, but I haaaaate ordering takeout after returning from a holiday. I tend to eat out a lot while on vacation and prefer my first meal back at home to be something I make myself; a recalibration of sorts. This recipe is such an all-star for this scenario!
If you’re not used to cooking with anchovies or anchovy paste, don’t worry! This will not taste overly fishy! The anchovy paste simply adds a rich umami depth and savory kick to the pasta. If you didn’t know it was there, you likely couldn’t place it!
Fresh Italian Parsley would be a lovely addition to this pasta if you happen to have some in your garden. I usually have a piece of Pecorino and Parmigiano-Reggiano in the fridge at all times but you can definitely whip this up without it!
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Simple Anchovy and Caper Spaghetti
Equipment
- 1 large pot
- 1 pair of tongs
- 1 wooden spoon
- 1 large skillet
Ingredients
- ½ lb spaghetti
- kosher salt for the pasta and to season
- 4 tbsp extra-virgin olive oil plus more as needed
- 4-6 garlic cloves sliced
- ½ tsp red chili flakes use more if you like heat
- 2 tbsp capers liquid drained
- 3 tbsp anchovy paste
- ½ cup Pecorino Romano or Parmigiano-Reggiano; finely grated
Instructions
- Bring a large pot of water to a boil. When the water comes to a rolling boil, add 2 tablespoons of kosher salt, stir, and return to a roaring boil. Add pasta and cook as per package instructions until al dente. DO NOT OVERCOOK!
- Meanwhile, slice the garlic and grate the cheese.
- Heat olive oil in a large skillet over medium-low heat. Add garlic and red chili flakes; stir to coat in olive oil. Cook, while stirring occasionally, being careful not to let the garlic brown; lower heat if needed.
- Add anchovy paste and capers after 3 minutes and stir to incorporate into the other ingredients. Keep cooking on low until the pasta is al dente.
- Transfer piping hot, al dente spaghetti to the skillet using tongs. Toss to combine with the other ingredients, adding a bit of olive oil and starchy pasta water to thin out the sauce.
- Top with finely grated Pecorino or Parmigiano-Reggiano and serve immediately!
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