Spaghetti Acciughe e Capperi
Author: daphne reyes // Category: Authentic & Traditional Italian Recipes, Pasta Italiano, Quick & Easy
Time:
preparation: 10 minutes
cooking: about 20 minutes Difficulty:
easy recipeNutrition Facts (amount per serving):
Calories: 423 (kCal) – 1769 (kJ)
Protein: 12.6 (g)
Total fat: 12.5 (g)
Total carbohydrate: 69.3 (g)
Sugars: 3.7 (g)
Ingredients:
4 tablespoons extra virgin olive oil
8 anchovy fillets
2 tablespoons capers in vinegar, well drained
1 tablespoon fresh parsley (or frozen), finely chopped
2 tablespoons dried chives
1 teaspoon dried marjoram
75 ml (3 fl oz – 1/2 C) dry white wine
1 hot red pepper, if you like
3 tablespoons dry breadcrumbs
325 g (11 oz) spaghetti
Salt
This sauce is very easy and quick to do. You can make it while your spaghetti are boiling.
Add the olive oil, the anchovy fillets, the capers, the fresh and dried herbs, the wine and the hot pepper (if you like) in a frying pan. Season with salt and cook over a fierce heat for about 5-10 or until the anchovies are melt and wine is evaporated.
Meanwhile cook your spaghetti, drain them while still very much al dente and turn into the pan with the sauce. Sprinkle with some tablespoons of dry breadcrumbs, stir, return to a high heat, sauté them and serve very hot.