Spaghetti with Capers and Anchovies

Name: Spaghetti with Capers and Anchovies
Yield: makes 6 servings
Ingredients: Salt; 1 pound spaghetti; 1/3 cup extra-virgin olive oil; 6 cloves garlic, peeled and sliced; 1/4 pound salt-packed anchovies (see below), cleaned and coarsely chopped, or one 2-ounce can flat anchovy fillets; 1/2 cup tiny capers in brine, washed and drained; 1/3 cup chopped fresh Italian parsley

December 9, 2011

Usually, pasta recipes contain something substantial such as sliced mushrooms, vegetables, seafood, or meat. This recipe, like the aglio e olio on page 103, has a very simple sauce and will make 6 “Italian” portions. Simplicity goes a long way, especially with intense flavors such as anchovies and capers. If you’d like more substantial servings, increase the spaghetti to 1 1/ 2 pounds and the rest of the ingredients by one-half.

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