Spaghetti with Caper Butter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- Salt water
- 4 anchovy fillet (s) in brine
- 1 chilli pepper (s), dried
- 2 bunch parsley
- 5 tablespoon oil
- 30 g capers
- salt and pepper
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Prepare the spaghetti in salted water according to the instructions on the packet. Put the anchovy fillets in a little cold water and let stand for 5 minutes. Finely chop the chilli.
- Remove the anchovy fillets from the water, pat dry and finely chop. Finely chop the parsley as well.
- Heat the butter and oil in a pan. Add anchovy fillets, capers and chilli and heat while stirring. Drain the spaghetti, collect 100 ml of the cooking water.
- Add the spaghetti to the caper butter and mix well. Fold in the parsley and season with salt and pepper. Mix in some pasta water if necessary.
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