Tasty Spaghetti with Anchovies and Capers
Tasty Spaghetti with Anchovies, and Capers, is an easy recipe for busy weeknights. It is easy to make and full of delicious flavors from the anchovies and the capers.
Before you dismiss the idea of adding anchovies to your pasta, I have a wonderful cooking tip for you! Anchovies Fillets have been getting somewhat of a bad rap simply because when people think of fish, they automatically associate it with a bad smell or odor. It is the contrary! What may surprise you, is that when Anchovies Fillets are added to cooked dishes, they melt and leave the dish with a salty, spicy, lightly smoky flavor that is so wonderful that you will forget it is even there. My Spaghetti Anchovies, Capers Spaghetti recipe is so simple that you will be surprised at the result.
Spaghetti needs good ingredients
I sincerely believe in buying good ingredients and good spices. That does not necessarily mean you need to break the bank to eat healthy and tasty foods. My Spaghetti with Anchovies and Capers recipe is made with spaghetti noodles, anchovies, capers, tomatoes, marinara sauce, and spices. All the ingredients you may already have in your cupboard to create a wonderful meal.
To tell you the truth, I was astonished the first time I cooked pasta with anchovies. My first reaction was, WOW! This taste like Haitian Spaghetti! It is the same reaction everyone I am getting from friends and family members. I don’t believe anyone can explain it clearly. You just have to try it!
Ingredients you will need for this Spaghetti with Anchovies and Capers
- Spaghetti
- Olive oil
- Garlic
- Anchovies Fillets
- White onion
- Pepperoncini peppers optional
- Fresh tomatoes, fresh or canned whole tomatoes
- Marinara sauce
- Capers
- Black Pepper to taste
How to make the spaghetti recipe
- Boil spaghetti according to packaging instructions and cook al dente. While spaghetti is boiling, add oil, garlic, and onion in a large skillet or pan and cook for 2-3 minutes until the garlic is golden. Add the anchovies, and mash them into the garlic with a fork. Add the tomatoes, capers, peppers, and marinara sauce. Stir well and cook over moderate heat.
- When the pasta is cooked al dente, drain and turn the spaghetti into the sauce. Raise the heat and cook for 3-4 minutes, turning the pasta constantly. Sprinkle with black pepper, stir, and serve.
Notes and Tips:
- Use good quality anchovies. They should be soft and salty, but not too fishy.
- Don’t overcook the anchovies. They should dissolve into the sauce, not become crispy.
- If you don’t like capers, you can omit them or substitute another briny ingredient, such as olives or sun-dried tomatoes.
- You can add more fresh tomatoes if you want the pasta to be reddish in color. The recipe only has one large tomato and tomato sauce is optional.
- Serve the pasta immediately while it’s still hot and flavorful.
- This recipe is quick and easy to make, but it’s also full of flavor. The anchovies and capers add a salty, briny depth that’s delicious.
- The recipe is also very versatile. You can adjust the amount of heat by adding more or less red pepper flakes. You can also add other ingredients, such as chopped tomatoes, olives, or sun-dried tomatoes.
- This recipe is a great way to use up leftover pasta. Just cook the pasta according to the package directions and then toss it with the anchovy sauce.
- The cooking time will be different if you add more vegetables.
- This recipe doesn’t save well in the refrigerator. Eat it right away or place the leftovers in and airtight container and freeze for up to 2 weeks. Thaw in the refrigerator before reheating on the stovetop.
- Anchovies and Capers are great ingredients to add to also to Haitian Spaghetti.
Here’s another great option.
Tasty Spaghetti with Anchovies and Capers with Pepperoncini Peppers and Marinara Sauce.
Whether you are in a hurry or not sure what to cook for dinner, my Spaghetti with Anchovies and Capers will satisfy everyone at the dinner table. You don’t even need a meat dish, just a side salad or veggies will do.
Enjoy!
Spaghetti with Anchovies and Capers
Ingredients
- 1 pound package spaghetti
- 3 tbsp olive oil
- 2 cloves garlic chopped
- 4- 6 anchovies fillets
- 1/4 cup onion chopped
- 2 large perroncini peppers optional
- 1 cup tomatoes fresh or canned chopped
- 2 tbsp marinara sauce optional
- 2 tbsp capers rinsed
- Black pepper to taste
Instructions
- Boil spaghetti according to packaging instructions and cook al dente. While spaghetti is boiling, in a large skillet or pan, add oil, garlic and onion and cook for 2-3 minutes until the garlic is just golden. Add the anchovies, and mash them into the garlic with a folk. Add the tomatoes, capers, peppers and marinara sauce. Stir well and cook over moderate heat.
- When the pasta is cooked al dente, drain and turn the spaghetti into the sauce. Raise the heat and cook 3-4 minutes turning the pasta constantly. Sprinkle with black pepper, stir and serve.
Notes
- Use good quality anchovies. They should be soft and salty, but not too fishy.
- Don’t overcook the anchovies. They should dissolve into the sauce, not become crispy.
- If you don’t like capers, you can omit them or substitute another briny ingredient, such as olives or sun-dried tomatoes.
- You can add more fresh tomatoes if you want the pasta to be reddish in color. The recipe only has one large tomato and tomato sauce is optional.
- Serve the pasta immediately while it’s still hot and flavorful.
- This recipe is quick and easy to make, but it’s also full of flavor. The anchovies and capers add a salty, briny depth that’s delicious.
- The recipe is also very versatile. You can adjust the amount of heat by adding more or less red pepper flakes. You can also add other ingredients, such as chopped tomatoes, olives, or sun-dried tomatoes.
- This recipe is a great way to use up leftover pasta. Just cook the pasta according to the package directions and then toss it with the anchovy sauce.
- The cooking time will be different if you add more vegetables.
- This recipe doesn’t save well in the refrigerator. Eat it right away or place the leftovers in and airtight container and freeze for up to 2 weeks. Thaw in the refrigerator before reheating on the stovetop.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
July 2, 2014
