Angelic Spaghetti with Anchovies and Capers
A simple yet stunning pasta that tastes like a seaside summer: anchovies melt into olive oil with cherry tomatoes, chili, and garlic, finished with crispy breadcrumbs and briny capers.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings4
This spaghetti recipe brings back memories of lazy summer afternoons in the village of Nicotera, where a small osteria by the beach makes it perfectly every time.
The key is gentle cooking: the anchovies and tomatoes are not fried but slowly softened in olive oil until they almost melt into a silky sauce. The crunchy, golden breadcrumbs add texture and a nutty aroma, while capers cut through with a bright, briny kick.
Ingredients
Servings
Converted amounts are rounded.
Method
- Heat 4 tablespoons of the olive oil in a medium saucepan over low heat. Add the chili, cherry tomatoes, garlic, and anchovies.
- Cook the ingredients, stirring regularly, for about 10 minutes, until the anchovies and tomatoes have melted down. Because the heat is low, they won't fry—they'll gently confit in the oil, becoming very soft without browning. Be careful not to raise the temperature and burn the oil.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon olive oil over medium heat with the breadcrumbs, stirring often, until the breadcrumbs turn golden and fragrant. Remove from heat.
- In the meantime, cook the spaghetti in plenty of lightly salted boiling water according to package instructions. Drain and immediately add to the saucepan with the anchovy sauce.
- Add the capers, toss well, then scatter the toasted breadcrumbs over, toss again, and serve at once.
💡 Tips
- Rinse the anchovies well to remove excess salt, then pat them dry—this prevents the sauce from being too salty.
- If you can't find spaghettini, use any thin long pasta like angel hair or thin spaghetti.
- To make it ahead, undercook the pasta slightly and reheat gently with a splash of pasta water.
Inspired by a recipe from Γαστρονόμος