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–+ servings

Midnight Pasta with Anchovies and Capers

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Spaghetti tossed in garlic oil with anchovies, capers and a pinch of red pepper flakes.
Print Recipe
Total Time 20 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Ingredients Instructions Notes

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Ingredients
  

  •  
    ½ lb spaghetti
  • salt for the pasta water
  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic peeled and roughly chopped
  •  
    4 anchovy fillets rinsed and roughly chopped
  •  
    1 tbsp capers rinsed and roughly chopped
  • ½ tsp red pepper flakes or to taste
  • 2 tbsp parsley chopped, optional
  • Parmesan for grating, optional

Instructions
 

  1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8 to 10 minutes depending on the package.
  2. While the pasta cooks, warm the olive oil in a small skillet over medium heat. Stir the garlic for about a minute, then add the anchovies, capers and pepper flakes. Cook for another 30 seconds and take the skillet off the heat.
  3. Drain the spaghetti and return it to the pot. Toss with the contents of the skillet and the parsley, if using. Grate Parmesan over each bowl if you like.

Notes

Add the anchovies and capers while the garlic is still pale. Garlic can darken quickly in the hot oil.
Adapted from David Tanis, NYT Cooking.

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