Caper Anchovy Pesto Recipes

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Midnight Pasta With Garlic, Anchovy, Capers and Red Pepper image

There's something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Categories dinner, easy, quick, weeknight, pastas, appetizer, main course

Time 20m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http, Calories 627, UnsaturatedFat 18 grams, Carbohydrate 87 grams, Fat 23 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 403 milligrams, Sugar 3 grams

CAPER ANCHOVY PESTO

Caper Anchovy Pesto image

Make and share this Caper Anchovy Pesto recipe from Food.com.

Provided by KathyP53

Categories Spreads

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 10

Ingredients

1 cup packed Italian parsley
1 cup olive oil
2/3 cup large capers, drained
1 1/2 teaspoons packed oregano leaves
1 tablespoon white wine vinegar
1/4 teaspoon crushed red chili pepper flakes
2 anchovy filets in oil, drained
2 garlic cloves
kosher salt
fresh ground black pepper

Steps:

Process parsley, oil, capers, oregano, vinegar, chile flakes, anchovies, and garlic in food processor until smooth; season with salt and pepper to taste.

Nutrition Facts : Calories 1576.1, Fat 174, SaturatedFat 24.1, Sodium 2216.8, Carbohydrate 10, Fiber 5.1, Sugar 0.9, Protein 3.7

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