20 minutes
A flavorful and spicy spaghetti dish featuring anchovies, garlic, capers, and red pepper flakes, topped with optional parsley and Parmesan.
0 lb
to taste
tablespoons
Garlic Clove, peeled and roughly chopped
each
Anchovy Filets In Oil, rinsed and roughly chopped
each
Capers, rinsed and roughly chopped
tablespoons
teaspoons
Flat Leaf Parsley, chopped
tablespoons
Parmesan, grated
to taste
1. Cook Spaghetti
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook it until it's firmly al dente, about 8-10 minutes. Once the spaghetti reaches this point, drain it and set it aside.
2. Prepare Garlic and Anchovy Mixture
While the pasta is cooking, warm the extra virgin olive oil in a small skillet over medium heat for about a minute. Add the roughly chopped garlic cloves and cook for about a minute until it becomes fragrant, stirring occasionally.
3. Add Anchovies, Capers, and Red Pepper Flakes
Stir in the roughly chopped anchovy filets, capers, and red pepper flakes. Cook until the anchovies dissolve into the oil, creating a flavorful base, about 30 seconds.
4. Combine Pasta and Sauce
Once the pasta is drained, return it to the large pot. Pour the garlic and anchovy mixture over the spaghetti and toss everything together until the pasta is well-coated with the sauce. Optionally, add the chopped parsley for a fresh finish.
5. Serve
Serve the pasta hot. Optionally grate some Parmesan over the top for an extra layer of savory goodness.
Omit anchovies for pancetta or guanciale, use whisked eggs, and Pecorino Romano for the creamy sauce.
Remove anchovies and red pepper flakes, add black pepper and grated Pecorino Romano or Parmesan.
Replace anchovies with guanciale or pancetta, add tomato sauce and pecorino. Maintain spicy element with red pepper flakes.
Introduce capers, olives, and tomatoes for a robust, briny sauce, keeping or omitting anchovies.
Add tomato sauce to the base with seafood like shrimp or calamari for a spicy seafood pasta.
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