Pasta With Garlic, Anchovy, Capers and Red Pepper

Pasta With Garlic, Anchovy, Capers and Red Pepper
Author
Katie Kambridge
Source of Recipe
New York Times Cooking, By David Tanis
Serves/Makes/Yields
2 servings
Recipe Description

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

 

Ingredients

½ pound spaghetti

Salt

3 tablespoons extra virgin olive oil

4 garlic cloves, peeled and roughly chopped

4 anchovy filets, rinsed and roughly chopped

1 tablespoon capers, rinsed and roughly chopped

½ teaspoon red pepper flakes, or to taste

2 tablespoons chopped parsley, optional

Parmesan for grating, optional

 

Preparation
Step 1
Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
 
Step 2
While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
 
Step 3
Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.
 
Nutrition Information
Nutritional analysis per serving (2 servings)

628 calories; 23 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 18 grams protein; 405 milligrams sodium

 

Type of Meal