Spaghetti with Anchovies and Capers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta
- 125 ml olive oil
- 4 garlic clove (s)
- 10 anchovy fillet (s)
- 1 tablespoon capers
- Chilli pepper (s), dried and grated
- 1 lemon (s)
- parsley
- basil
- Parmesan, grated
- salt
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Heat the oil in a pan, press the garlic and lightly brown in the oil (nice and slow and on a low flame so that it does not taste bitter). Tear the anchovies a little, add with the capers and sauté briefly. Add the dried chilli flakes to taste (depending on how spicy you like or can tolerate it). Rub the zest of the lemon and squeeze out the juice. Drain the pasta and mix with the sauce. Add the lemon zest and juice (approx. 2 tablespoon), as well as the finely chopped herbs and the parmesan. Season with salt and possibly with pepper and serve.
- Place additional olive oil and grated parmesan on the table as needed.
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