Pantry Pasta With Anchovies, Olives & Capers

Pantry Pasta With Anchovies, Olives & Capers

Photo by James Ransom Test Kitchen-Approved Author Notes When I don’t want to cook, I cook pasta. Specifically, this pasta, with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly cavatappi or whole-wheat penne. If it’s smothered with anchovies and olive oil, it’ll…

recipe image

Pantry Pasta With Anchovies, Olives & Capers

Photo by James Ransom
  • Test Kitchen-Approved
Author Notes

When I don’t want to cook, I cook pasta. Specifically, this pasta, with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly cavatappi or whole-wheat penne. If it’s smothered with anchovies and olive oil, it’ll be (kisses fingertips) great. —Emma Laperruque

Test Kitchen Notes

Featured in: The Pantry Pasta Formula for No-Time-to-Cook Nights —The Editors

  • Prep time
    20 minutes
  • Cook time
    10 minutes
  • Serves
    3
Ingredients

  • 1 1/2 tablespoons

    kosher salt, plus more to taste


  • 1

    bunch parsley leaves, chopped (about 1 3/4 cups)


  • 1/2 cup

    chopped oil-cured olives


  • 6 tablespoons

    olive oil


  • 1

    (2-ounce) tin anchovies, drained of oil and minced into oblivion


  • 3 tablespoons

    drained capers, roughly chopped


  • 2

    big garlic cloves (or 3 small), peeled and minced


  • 1/2 teaspoon

    red pepper flakes


  • 12 ounces

    spaghetti


  • 2/3 cup

    grated parmesan (or pecorino)

Directions
  1. Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt.
  2. Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl.
  3. When the water is boiling, add the pasta. Cook until al dente (I like to start tasting noodles after 8 minutes). Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste (you probably won’t need it, but always good to check).
  4. Serve with the cheese alongside for everyone to sprinkle on top.

Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma’s award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she’s up to on Instagram at @emmalaperruque.

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