Spaghetti With Capers
- Servings: 4.
It's sometimes said that the best Italian food is made with three ingredients and two of them are salt and water. This recipe comes close to that iconic simplicity by creating big flavor with five ingredients that many of us already have in our pantries. It works best with spaghetti, fedelini, linguine, or spaghetini because the oily sauce will cling to the long strands.
- 4 tablespoons extra virgin olive oil
- 2 to 4 anchovy fillets, minced (rinsed first if salt-packed); enough for about 2 teaspoons
- 2 garlic cloves, peeled but left whole
- 2 tablespoons capers, rinsed and drained
- 1 pound dry spaghetti or other long strand pasta
- Bring a large pot of salted water to a boil.
- In a skillet or sauté pan over medium heat, add the olive oil, anchovy, and garlic. Cook until the anchovy disintegrates and the garlic has turned golden brown.
- Remove from the heat and remove and discard the garlic cloves. Add the capers.
- In the meantime, cook the spaghetti until al dente. Drain and add to the pan with the olive oil sauce.
- Toss and serve.