This zesty pasta dish brings a burst of flavor to any weeknight dinner, combining savory anchovies, briny capers, and fresh lemon for a punchy, satisfying meal.
High in protein and fiber, with heart-healthy olive oil and minimal saturated fat, it’s a quick, nutrient-rich option that’s perfect for busy evenings or effortless meal prep.
20-Minute Pasta Anchovies Capers
Equipment
- Large pot (for boiling pasta) – 1
- Frying pan (for breadcrumbs) – 1
- Frying pan (for sauce) – 1
- Kitchen paper – as needed
- Knife (1)
- Grater – 1
- Wooden spoon or spatula (1)
Ingredients
- 400 g spaghetti or preferred pasta
- 4 tbsp olive oil
- 8 tbsp dried breadcrumbs
- 12 anchovy fillets in olive oil, patted dry
- 2 garlic cloves
- 6 tbsp capers
- Zest of 1 lemon
- Juice of 1 lemon
- Good grating of parmesan for topping
- Black pepper – to taste
- Salt – if needed
Instructions
- Boil the Pasta Perfectly: Bring a large pot of water to a rolling boil, and generously season it with salt—this is your first opportunity to infuse flavor into the pasta itself. Add 400g of spaghetti to the boiling water, stirring occasionally to prevent sticking. Cook according to the package instructions until the pasta is al dente—firm but tender. While the pasta cooks, set aside about 50ml of the starchy pasta water for later; this will help create a silky, cohesive sauce.
- Toast the Breadcrumbs to Golden Perfection: While the pasta simmers, take a medium frying pan and pour in 2 tablespoons of olive oil. Heat it over medium heat until it shimmers. Add 8 tablespoons of dried breadcrumbs and continuously shake or stir the pan for 2–3 minutes, ensuring even browning without burning. The breadcrumbs should turn a light golden color with a nutty aroma. Once toasted, season lightly with a pinch of salt and transfer them to a small plate. Set aside—these will add a satisfying crunch to your pasta.
- Prepare Anchovies and Garlic: While the breadcrumbs toast, finely slice 12 anchovy fillets and crush 2 garlic cloves using the flat side of a knife or a garlic press. This step is crucial: slicing the anchovies evenly ensures they melt into the sauce, and crushing the garlic releases its full aromatic potential.
- Cook the Anchovy-Caper Base: Wipe out the frying pan used for breadcrumbs with kitchen paper to remove excess crumbs and prevent burning. Add the remaining 2 tablespoons of olive oil to the pan and heat over medium heat. Add the sliced anchovies, crushed garlic, and 6 tablespoons of capers. Cook gently for 2–3 minutes, stirring occasionally. The anchovies will dissolve into the oil, forming a savory, umami-rich base, while the garlic and capers release bright, aromatic flavors.
- Add Lemon Zest and Juice: Grate the zest of 1 lemon directly into the pan and squeeze in the juice of the same lemon. Stir thoroughly to combine, allowing the citrus to lift and brighten the deep flavors of anchovies and capers. Taste and adjust seasoning with freshly cracked black pepper, remembering the anchovies and capers already contribute saltiness.
- Combine Pasta and Sauce: Drain the pasta, reserving the starchy pasta water you set aside earlier. Add the drained spaghetti to the frying pan with the anchovy-caper-lemon mixture. Pour in the reserved pasta water to help the sauce cling to the strands. Using tongs or a wooden spoon, toss the pasta gently but thoroughly, ensuring each strand is coated with the glossy, flavorful sauce.
- Plate and Garnish with Crunch: Divide the pasta evenly among four serving bowls. In a separate bowl, mix the toasted breadcrumbs with a generous grating of parmesan cheese. Sprinkle this golden, crunchy topping over each serving, adding both texture and a nutty, cheesy flavor that complements the bright, savory pasta.
- Serve and Enjoy Immediately: Serve your zesty, protein-rich pasta immediately while warm. Encourage diners to savor each bite—the combination of tender pasta, flavorful anchovy-caper sauce, citrus brightness, and crunchy parmesan-topped breadcrumbs creates a delightful, balanced experience. Pair with a light salad or a crisp white wine for an easy yet impressive weeknight meal.
Notes
- This pasta cooks quickly, making it perfect for busy weeknights or last-minute dinners.
- Toasting the breadcrumbs separately ensures a crunchy topping that doesn’t get soggy.
- Anchovies dissolve into the sauce to provide umami depth, so no overly salty bites.
- Lemon zest and juice brighten the dish, balancing the savory flavors of anchovies and capers.
- Reserving some pasta water helps create a silky, cohesive sauce that clings beautifully to the spaghetti.
- Freshly cracked black pepper enhances flavor without overpowering the dish.
Chef’s Secrets: Unlocking Flavorful Pasta Tips
The key to this dish’s incredible flavor lies in balancing bold ingredients.
Gently cook the anchovies and garlic to avoid bitterness, and allow the capers to release their briny aroma slowly.
Toast breadcrumbs separately for a golden crunch that contrasts beautifully with tender pasta.
Using fresh lemon zest and juice at the end lifts the overall dish, giving it a lively, bright flavor.
A small splash of reserved pasta water can transform the sauce, making it glossy and cling perfectly to each strand.
These subtle techniques elevate a simple weeknight pasta into a restaurant-worthy meal.
Serving Suggestions: Creative Ways To Enjoy
This pasta shines on its own, but you can pair it with a light green salad for a balanced meal or serve alongside roasted vegetables for extra fiber and nutrients.
A drizzle of extra virgin olive oil or a sprinkle of chili flakes adds warmth and richness.
For wine lovers, a crisp white wine like Pinot Grigio or Sauvignon Blanc complements the briny anchovies and capers beautifully.
Leftovers can be enjoyed the next day, though the breadcrumbs are best toasted again before serving to retain crunch.
Storage Tips: Keep Pasta Fresh Longer
If you have leftover pasta, store it in an airtight container in the refrigerator for up to 2 days.
To maintain the sauce’s consistency, reheat gently on the stovetop over low heat, adding a splash of water if necessary.
Avoid microwaving at high heat, which can make the pasta dry and the anchovy flavor more intense.
Toast extra breadcrumbs separately just before serving to retain crunch.
For longer-term storage, you can freeze the pasta without the breadcrumb topping for up to 1 month, then toast breadcrumbs freshly when ready to serve.
Frequently Asked Questions
1. Can I use another type of pasta?
Absolutely! While spaghetti works best, other long pasta like linguine or fettuccine are excellent choices.
Short pasta like penne can be used, though the sauce may coat differently.
2. Are anchovies very salty?
Anchovies add umami and depth rather than overpowering saltiness.
Patting them dry before cooking and balancing with lemon juice ensures the dish isn’t overly salty.
3. Can I make this vegetarian?
Yes, you can omit anchovies and add chopped olives or sun-dried tomatoes for savory flavor.
Toasted nuts like pine nuts also add richness and texture.
4. How do I keep breadcrumbs crunchy?
Toast breadcrumbs separately and add them just before serving. If leftovers are reheated, toast them again to restore crispiness.
5. Can I prepare this in advance?
You can prepare components like toasted breadcrumbs, anchovy-caper mixture, and zest in advance, then combine and toss with freshly cooked pasta when ready.
This makes it ideal for quick weeknight meals.
