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Sacha Hirschfeld

Simple Anchovy and Caper Spaghetti

This 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. Have this on the table in less than 20 minutes!
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 2
Course: Pastas
Cuisine: Italian
Calories: 828
Ingredients Equipment Method Notes

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

Equipment

  • 1 large pot
  • 1 pair of tongs
  • 1 wooden spoon
  • 1 large skillet

Method
 

  1. 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!
  2. Meanwhile, slice the garlic and grate the cheese.
  3. 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.
  4. 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.
  5. 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.
  6. Top with finely grated Pecorino or Parmigiano-Reggiano and serve immediately!

Notes

Fresh Italian Parsley would be a lovely addition to this pasta. This recipe is something I make whenever I return home from being away and have no groceries in the house, so it's designed for zero fresh ingredients. I usually have a piece of Pecorino and Parmigiano Reggiano chillin' in the fridge but you can still whip this up without it!