Spaghetti with anchovies, capers, and breadcrumbs

Name: Spaghetti with anchovies, capers, and breadcrumbs
Ingredients: 400 g spaghetti; 8 anchovy fillets (canned); 5 tablespoons of breadcrumbs; 10 capers; 1 clove of garlic; 8 tablespoons of olive oil; parsley

Pasta/Pizza - Spaghetti with anchovies, capers, and breadcrumbs by Dana F. - Recipia

Spaghetti with anchovies, capers, and breadcrumbs I have made this recipe many times when I wanted something quick, salty, and straightforward in flavor, without spending too much time in the kitchen. It’s the kind of pasta you can make with what you already have in your pantry, especially when you have a stray can of anchovies on the shelf. They are perfect for a weeknight dinner when you want something warm but not complicated. Quick Info Total time: about 25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes (depending on the pasta used) Servings: 4 Difficulty: easy Recipe type: simple, everyday pasta Ingredients 400 g spaghetti 8 anchovy fillets (canned) 5 tablespoons breadcrumbs 10 capers 1 clove of garlic 8 tablespoons olive oil parsley (optional, for freshness) Preparation method 1. Bring a large pot of water to a boil. When it boils, add a tablespoon of coarse salt. Wait for it to boil again, then add the spaghetti. Cook according to the package instructions. 2. While the pasta is boiling, finely chop the garlic. 3. Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and let it brown slightly without burning it. Keep an eye on it – garlic changes color quickly. 4. Add the anchovy fillets and capers. Stir gently until the anchovies melt into the oil. This doesn’t take long; the anchovies break down quickly. 5. Add the breadcrumbs to the skillet mixture and let it sit for a few minutes, stirring occasionally, until it starts to turn a golden color. If you like it crispier, you can leave it a bit longer. 6. Finally, sprinkle chopped parsley on top, if desired, and remove the skillet from the heat. 7. When the pasta is cooked, drain it, but keep a cup of the cooking water. Toss the spaghetti into the skillet over the sauce. Mix well, adding a little pasta water if you feel it needs to bind everything together. 8. Taste and see if you want more salt – the anchovies and capers are already salty. Why I make this recipe often It’s one of the quickest fish pasta recipes I can make with what I have at home. You don’t need special ingredients, and the combination of anchovies, capers, and breadcrumbs is hearty and clear in flavor. Everything is made in one skillet, and you can easily adjust the quantities. It’s not fussy about storage or the ingredients used. Tips and variations Tips The garlic should just turn golden, not burn. If you burn it, the taste becomes bitter. Use a wide skillet so you can mix the pasta with the sauce at the end. If you don’t want to use all the oil at once, you can start with half and add more at the end, to taste. Substitutions You can use spaghetti or any other type of long pasta. Canned anchovies can be substituted with sardines or even mackerel, but the final taste will be different, less salty. Capers can be replaced with a few chopped olives, but it won’t have the same specific flavor. Variations For an extra flavor boost, you can add some grated lemon zest at the end, but it’s not necessary. If you like it spicier, add a pinch of chili flakes along with the garlic. You can toast the breadcrumbs separately in a dry skillet to make them crispier, then mix them with the pasta at the end. Serving ideas The pasta can be served plain, immediately after mixing it with the sauce. You can sprinkle extra chopped parsley on top. If you don’t want to use all the breadcrumbs, you can leave them on the table for everyone to add to taste. Frequently asked questions Can I use salted anchovies instead of canned in oil? Yes, but first, you need to soak them in water for a bit to remove some of the salt and clean off the excess salt. The taste will be more intense. Can whole wheat pasta be used? Yes, whole wheat pasta works just as well, but the cooking time is usually longer, and the texture is slightly different. If I don’t have breadcrumbs, what can I substitute? You can try using crushed dried bread crumbs, toasted a bit in a skillet. Can I double the recipe? Yes, the recipe can easily be doubled. Just make sure to use a skillet large enough to mix everything evenly. Nutritional values (estimates) One serving has approximately 420-480 kcal (depending on the exact amount of oil absorbed and breadcrumbs). Approximate macronutrients per serving: 16-18 g protein, 14-16 g fat, 60-65 g carbohydrates. It is a recipe with moderate fat content and high in carbohydrates, suitable for a main meal. Storage and reheating Pasta with anchovies doesn’t store very well for the next day because the breadcrumbs lose their crispy texture. If there are leftovers, you can keep them in the fridge in a sealed container until the next day and reheat quickly in a skillet, possibly with a splash of oil or a tablespoon of water. However, they are best freshly made.

Spaghetti with anchovies, capers, and breadcrumbs

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