Spaghetti with anchovies and capers

Spaghetti with anchovies and capers

Details

Difficulty:
3
Time:
Nutrition (per serving)

Calories: 0 kcal

P: 0g | F: 0g | C: 0g
Uomo
Uomo
(Man)
Calories
Carbs
Fats
Donna
Donna
(Woman)
Calories
Carbs
Fats
Allergens Present
Glutine (Gluten) Latte (Milk) Pesce (Fish)

Anchovies-and-capers spaghetti is a pasta dish with no tomato sauce, easy-to-do and quick recipe. Ideal when you come back home and have enough time to cook elaborate recipes. To make this recipe you'll need: spaghetti, anchovy fillets in oil, capers in vinegar, aromatic herbs, chilli pepper, olive oil, white wine and plain dried breadcrumbs. Recipe for your daily menu.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 8 anchovy fillets
  • 2 tablespoons capers in vinegar, well drained and chopped
  • 1 tablespoon fresh (or frozen) parsley, finely chopped
  • 2 tablespoons dried chives
  • 1 teaspoon dried marjoram
  • 75ml (2 1/2 fluid ounces - 1/3 cup) dry white wine
  • 1 red hot chilli pepper, if you like
  • 3 tablespoons plain dried breadcrumbs
  • 320g (11 1/3 ounces) spaghetti
  • Salt

Anchovy-and-caper spaghetti recipe

Preparation and cooking

  • - Put olive oil, anchovy fillets and capers in a non-stick frying pan.
  • - Saute for a couple of minutes.
  • - Then add wine and chilli pepper (if you like).
  • - Season with salt and cook over a fierce heat for about 5 minutes or until anchovies melt and wine is evaporated.
  • - Meanwhile cook your spaghetti al dente stage following package directions.
  • - Drain spaghetti very well.
  • - Transfer your spaghetti into the pan with the sauce you've prepared.
  • - Sprinkle with plain dried breadcrumbs.
  • - Add the aromatic herbs and stir.

Just before serving

  • - Return to high heat, saute and stir frequently.
    This is the secret to make a perfect pasta dish: finishing cooking your pasta in its sauce on fierce heat.
  • - Serve anchovy-and-caper spaghetti hot.

Note

Tips

  • - For a quicker pasta recipe. Don't add wine and use dried aromatic herbs. Saute anchovy fillets, chilli pepper and capers in olive oil on a low heat until anchovies melt. Drain pasta and turn it into your pan together with aromatic herbs. You can add a little ladle of the water in which you've cooked pasta if you think your pasta is too dry. Finish cooking pasta in its sauce.
  • - You can also use wholemeal spaghetti. This recipe tastes fantastic with this kind of pasta. My husband and I also use felt or kamut spaghetti. In the photo you can see kamut spaghetti tossed with this sauce. Use often wholemeal pasta as suggested by nutritionists.

Menu planning

  • - Make this tasty spaghetti dish for your daily menu.

Healthy eating

  • - Daily menu. This is a main course. Complete your meal with raw or cooked vegetables seasoned with half a tablespoon of olive oil per head and then fresh fruit. If you want to reduce calories under 400 you can use only 70g (2 1/2 ounces) of pasta per portion.
    I remember you pasta should be eaten preferably at lunch.
    Here are the doses per head: 80g (2.8 ounces) spaghetti, 2 anchovy fillets, 1 teaspoon capers in vinegar, aromatic herbs, less then one tablespoon plain dried breadcrumbs, a piece of chilli pepper, 2 teaspoons olive oil.
  • - This spaghetti dish is dressed with no tomato sauce, ideal for people intolerant or allergic to tomato.
  • - Note the amount of protein. If you choose this spaghetti dish at lunch you can prepare meat or fish rich in protein at dinner.
  • - I remember you my original home recipes can be made without salt.

What's the right wine ?

Carlo and I are used to pair Corvo Bianco (white wine of Sicily, well known all over the world) with anchovy-and-caper spaghetti