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Spaghetti with Anchovies, Capers and Parsley

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

This dish comes together in the amount of time it takes to boil water and cook spaghetti noodles. What's so great about this easy to make pasta is that it can be made with condiments you have in your fridge. A prime example was a few weeks back, we had returned home from a week away. Naturally the cupboards and fridge were almost bare. But, I had the condiments for this, loads of garlic bulbs and a garden full of Italian parsley. This recipe is based on a New York Times recipe for Midnight Pasta. My version is loaded with parsley. Parsley is packed with health benefits. It contains a high levels of a certain flavonoid that protects against cancer and it possesses many anti-inflammatory and anti-oxidant properties. The Buckwheat Pasta adds fibre and protein and will make the dish more hearty. This recipe is easily doubled and reheats well.

 ¼ cup Olive Oil, Cold Pressed
 Sea Salt
 5 Cloves Garlic, thinly sliced
 7 Anchovy Fillets, rinsed and roughly chopped
 1 Heaping Tablespoon Capers, rinsed and roughly chopped
 ½ tsp Red Pepper Flakes
 1 Large Bunch of Italian Parsley, stems removed.
 1 8 ounce Package of Buckwheat Spaghetti(283 grams)

Bring a large pot of water to the boil. As you wait for the water to boil, add olive oil to a large shallow pan and add the sliced garlic and sauté with a little sea salt for 3 minutes or so until fragrant. Be very careful not to brown. Add the chopped anchovies and stir. They will "melt" into the oil. Add capers and red pepper flakes and stir. Cook for about 5 more minutes, turning heat down to prevent garlic browning. If your pasta is close to being ready leave pan over low heat. If not, remove from the heat.


Once pasta is cooked(cook to el dente not mushy), add hot pasta and chopped parley leaves to the pan; stir. Drizzle with extra olive oil if desired. Enjoy!

Nutrition Facts

Servings 4