Spaghetti With Capers And Anchovies Recipes

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SPAGHETTI WITH CAPERS AND ANCHOVIES



Spaghetti with Capers and Anchovies image

Categories     Bread     Sauce     Brine     Boil     Anchovy

Yield makes 6 servings

Number Of Ingredients 7

Salt
1 pound spaghetti
1/3 cup extra-virgin olive oil
6 cloves garlic, peeled and sliced
1/4 pound salt-packed anchovies (see below), cleaned and coarsely chopped, or one 2-ounce can flat anchovy fillets
1/2 cup tiny capers in brine, washed and drained
1/3 cup chopped fresh Italian parsley

Steps:

  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the anchovies and stir for a minute, until they begin to dissolve. Stir in the capers, then pour in 1/3 cup of the pasta-cooking water. Bring to a vigorous boil, then toss in the parsley. Remove the pan from the heat and stir the sauce to dissolve the anchovy fillets.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt if necessary. Serve immediately in warm bowls.
  • Variation: Spaghetti with Anchovies and Bread Crumbs
  • Prepare the sauce as described above, using or omitting the capers. After tossing the pasta and sauce together, sprinkle about 1/3 cup toasted bread crumbs over the pasta and toss again. Serve immediately.

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

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

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES



Spaghetti with Olive Oil, Garlic and Anchovies image

Categories     Fish     Garlic     Pasta     Quick & Easy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 8

1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

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