Midnight Pasta with Garlic, Anchovy, Capers and Red Pepper

A vibrant, bold-flavored pasta dish perfect for busy evenings or midnight cravings, featuring umami-rich anchovies, briny capers, and zesty garlic. The red pepper adds a subtle kick, while the starchy pasta water emulsifies the sauce for a silky finish.

Recipe Overview

  • Total Time: 15–20 minutes

  • Cuisine: Italian

  • Difficulty: Easy

  • Servings: 2–3

Ingredients

Pasta

  • ½ pound (225g) spaghetti

Base Seasonings

  • 3 tablespoons extra virgin olive oil

  • 4 garlic cloves (peeled, roughly chopped)

  • 4 anchovy filets (rinsed, drained, roughly chopped)

  • 1 tablespoon capers (rinsed, roughly chopped)

  • ½ teaspoon red pepper flakes (adjust to taste)

Optional Garnishes

  • 2 tablespoons chopped flat-leaf parsley (fresh, if available)

  • Freshly grated Parmesan cheese (for serving)

Salt

  • For pasta water (generous amount)

Detailed Preparation Steps

Step 1: Pasta Preparation

Bring a large pot of well-salted water (10g salt per liter, or a “generous handful” for a 6-quart pot) to rapid boiling. Add spaghetti and cook 1 minute less than the package’s al dente time (e.g., if 10 minutes, cook 9 minutes). Reserve ½ cup starchy pasta water before draining to use in the sauce (starch emulsifies the sauce for silkiness).

Step 2: Aromatic Base in Skillet

Warm 3 tablespoons extra virgin olive oil in a small skillet over medium-low heat (to prevent garlic from browning). Add garlic and sauté for 1 minute until fragrant, not browned (browning causes bitterness). Stir in drained anchovies, capers, and red pepper flakes; cook 30 seconds to meld flavors. Turn off heat—reserve the skillet off heat while finishing pasta.

Step 3: Combine & Serve

Return drained pasta to the warm pot. Pour the garlic-anchovy mixture over the pasta. Add 1–2 tablespoons of reserved pasta water if the sauce is too thick, then toss vigorously over low heat for 1–2 minutes to coat pasta evenly and finish cooking to perfect al dente. Garnish with parsley (if using) and freshly grated Parmesan. Serve immediately.

Chef’s Notes & Adaptations

  • Oil Reduction: Reduce olive oil by 1 tablespoon; the starchy pasta water replaces fat for emulsification.

  • Anchovy Depth: Use whole small tins of anchovies (drain most oil first for intense umami; skip rinsing if preferred).

  • Caper Texture: For crunch, add capers earlier with garlic; for softness, simmer with garlic longer.

  • Herb Variations: Basil, dill, or chives substitute parsley; add lemon zest for brightness.

  • Spice Customization: Swap red pepper flakes for Aleppo pepper (smoky) or cayenne (heat).

  • Add-Ons: Enhance with diced shallots, roasted red pepper strips, or pine nuts (tossed with garlic and oil).

  • Creamy Twist: Replace Parmesan with aged Gouda for richness; add 1 teaspoon lemon juice for acidity.

Final Serving Suggestion

Serve piping hot, topped with a sprinkle of Parmesan and a light dusting of red pepper flakes for color. Pair with a crisp white wine (e.g., Albariño) or a splash of olive oil drizzle for a restaurant-quality finish.

This adaptable recipe balances lightness and satisfaction, thriving on personal tweaks to suit taste!