Spaghetti with Anchovies and Capers (15-Minute Recipe)
Spaghetti with Anchovies and Capers is inspired by a classic from Naples in Italy, Spaghetti alla Gennaro. We’ve omitted the bread and included capers, but it remains stylishly simple and quick to make. Of course, the star of the show is the anchovies, combined with extra virgin olive oil and oregano to produce a subtle but tasty sauce.
Equipment
- Pot (for cooking the spaghetti)
- Strainer
- Small skillet/frying pan
- Wooden spoon/spatula
- Cutting board
- Sharp knife
Ingredients
- 225 g / 8 oz spaghetti
- 3-4 tablespoons extra virgin olive oil depending on how oily your anchovy filets are
- 2 garlic cloves chopped
- 6 anchovy filets in oil
- 1 teaspoon capers
- 1 teaspoon dried oregano
- 2 tablespoons of pasta water
- Chopped basil or parsley for garnish
Instructions
- Put some water on to boil your spaghetti.225 g / 8 oz spaghetti
- When it’s boiled, add your spaghetti to the pot and time it so it’s al dente (refer to your spaghetti packet but it will be around 8 minutes).
- Add 3-4 tablespoons of extra virgin olive oil to a skillet/pan and turn on the heat to medium, then roughly chop your garlic pieces and add these to the pan.3-4 tablespoons extra virgin olive oil, 2 garlic cloves
- Add the anchovy filets and stir regularly. These will start breaking apart and after a couple of minutes be practically melted.6 anchovy filets in oil
- Add the capers and oregano, and give one last stir to mix everything together and take it off the heat.1 teaspoon capers, 1 teaspoon dried oregano
- When the pasta has finished cooking, remove from the heat and then add 2 tablespoons of the water from the pasta to your skillet and stir.2 tablespoons of pasta water
- Strain your pasta then put it back in the pot and pour your anchovy sauce over it and stir through. Season to taste with salt and pepper — test the flavor first as the capers and anchovies often make it salty enough.Chopped basil or parsley for garnish
- Serve with some chopped basil or parsley.