This Anchovy Pasta with Capers is a quick, flavorful Italian classic that combines umami-rich anchovies, briny capers, and fresh parsley for a punchy yet balanced taste.
Rich in protein and heart-healthy fats from olive oil, it’s a light but satisfying dish perfect for busy weeknights.
With minimal ingredients and fast preparation, it’s an easy, elegant option for everyday meals or last-minute dinners.
Anchovy Capers Pasta
Equipment
- Large pot (2–3 quarts)
- Skillet or frying pan (10–12 inches)
- Cooking spoon or tongs
- Knife and cutting board
- Measuring spoons and cups
Ingredients
- 8 oz spaghetti
- 2 oz anchovy fillets rinsed and roughly chopped
- 1½ tbsp capers rinsed and drained
- ¼ cup fresh parsley chopped
- 3 tbsp olive oil
- 4 garlic cloves thinly sliced
- Optional: red chili flakes to taste
- Optional: freshly grated Parmesan cheese for serving
Instructions
- Boil the Pasta: Fill a large pot with 2–3 quarts of water and add ½ tablespoon of salt to enhance flavor. Bring the water to a rolling boil over high heat. Once boiling, add the spaghetti and cook according to package instructions until al dente, which usually takes about 8–10 minutes. Stir occasionally to prevent the noodles from sticking together. Reserve about ¼ cup of pasta water before draining, as this starchy liquid will help create a silky sauce. Drain the pasta and set it aside.
- Infuse Olive Oil with Garlic: Place a 10–12 inch skillet over low heat and pour in 3 tablespoons of olive oil. Add the thinly sliced garlic cloves to the skillet. Gently cook the garlic, stirring occasionally, for 2–3 minutes until it turns a light golden brown. Take care not to let it burn, as burnt garlic can taste bitter. Once perfectly golden, use a slotted spoon to remove the garlic slices from the oil and set them aside for later, leaving the flavorful garlic-infused oil in the skillet.
- Melt Anchovies into the Oil: To the same skillet with garlic-infused oil, add the rinsed and roughly chopped anchovy fillets. Stir gently over low heat for about 30 seconds to allow the anchovies to dissolve into the oil. The anchovies will soften and break down, creating a rich, savory base that forms the umami backbone of the pasta.
- Add Capers and Seasoning: Immediately add the rinsed and drained capers to the skillet. Stir for a few seconds to combine their briny, tangy flavor with the anchovy oil. At this stage, sprinkle in red chili flakes if you want a hint of heat. Then add the chopped fresh parsley and stir briefly to distribute the herbs evenly, creating a fragrant, colorful base for the pasta.
- Combine Pasta with Sauce: Transfer the drained spaghetti into the skillet, tossing it carefully to coat the noodles evenly with the anchovy, caper, and parsley mixture. Add the golden garlic slices back into the pan, gently mixing them throughout the pasta. If the pasta feels dry, gradually add a few tablespoons of the reserved pasta water, stirring constantly until the desired consistency is reached. This starchy water helps the sauce cling to the noodles beautifully.
- Finish with Parmesan (Optional): For extra richness and flavor, sprinkle freshly grated Parmesan cheese over the pasta while still hot. Toss gently to combine, ensuring every strand of spaghetti is coated with the cheesy, savory goodness. Taste and adjust seasoning, adding more chili flakes or a pinch of salt if desired.
- Plate and Serve: Divide the pasta evenly onto serving plates. Optionally, garnish with a few extra capers or a sprig of parsley for presentation. Serve immediately while warm, accompanied by a light salad or crusty bread for a complete, satisfying meal.
Notes
- Anchovy Quality Matters: Use high-quality anchovy fillets packed in olive oil for the best flavor. Rinsing them briefly removes excess salt while keeping the savory umami taste.
- Capers Add Briny Punch: Rinse and drain capers to balance their tangy intensity. This prevents them from overpowering the delicate pasta flavors.
- Garlic Timing Is Crucial: Cook garlic slowly over low heat to infuse oil without burning. Golden slices create a subtle nutty aroma.
- Pasta Water Magic: Always reserve some pasta water; its starchiness helps bind the sauce and coat noodles perfectly.
- Optional Ingredients: Red chili flakes provide heat, while Parmesan adds richness. Both can be adjusted based on personal preference.
Chef’s Secrets: Expert Flavor Enhancing Tips
The secret to this anchovy pasta lies in layering flavors carefully.
Start by gently infusing the olive oil with garlic over low heat to extract maximum aroma without bitterness.
Next, melt the anchovies slowly into the oil; this step creates a deep umami base that flavors every strand of pasta.
Using fresh parsley at the end brightens the dish and balances the briny, salty notes.
For a slightly creamier texture without cream, use reserved pasta water gradually, allowing the sauce to cling naturally.
Finally, don’t underestimate the finishing touches—Parmesan adds depth, while chili flakes provide a subtle warmth that elevates the overall dish.
Serving Suggestions: Perfect Meal Pairing Ideas
This anchovy pasta pairs beautifully with a variety of simple sides.
Serve it with a crisp green salad tossed in lemon vinaigrette for a refreshing contrast, or accompany it with lightly roasted vegetables like zucchini, bell peppers, or cherry tomatoes.
A few slices of crusty bread or a warm baguette are perfect for scooping up the flavorful sauce.
For a light wine pairing, try a crisp Italian white like Pinot Grigio or Vermentino, which balances the briny and savory notes of the pasta.
This versatile dish works equally well as a satisfying weeknight dinner or a quick lunch for two.
Storage Tips: Best Practices For Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat with a splash of olive oil or reserved pasta water to prevent it from drying out.
Avoid microwaving at high heat, as this can make the noodles mushy.
If you want to prepare ingredients ahead, anchovies, capers, and garlic can be prepped separately and combined quickly at mealtime.
Fresh parsley should be added at the end to maintain its vibrant color and flavor.
Frequently Asked Questions
Can I use anchovy paste instead of fillets?
Yes! Anchovy paste works well, but start with a smaller amount since it is more concentrated. Melt it slowly in olive oil to distribute the flavor evenly.
Is it necessary to rinse capers?
Rinsing removes excess salt and brininess, preventing the pasta from becoming too salty. A quick rinse under cold water is sufficient.
Can this recipe be made for more servings?
Absolutely. Simply scale the ingredients proportionally. Use a larger pot and skillet to ensure even cooking and tossing.
What if I don’t like spicy food?
Red chili flakes are optional. You can omit them entirely or add just a tiny pinch for a mild warmth that doesn’t overpower the dish.
Can I make this pasta ahead of time?
You can prepare the sauce and pasta separately, but it’s best combined right before serving to maintain texture and freshness.
Leftovers can be stored and gently reheated with a little olive oil or pasta water.
