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My adventure's in feeding my family

Spaghetti with Anchovies, Capers, and Bread Crumbs February 5, 2011

Filed under: Rachael Ray — kariryerson @ 10:16 am

I LOVE anchovies. I think people have this weird issues with eating them due to a reputation they do not deserve. I will seek out pizza places that have them as toppings because they are so yummy. I have had this before so I modified it to my tastes. I don’t really care for a ton of capers so I cut the amount in half. I also forgot how dry this is and it is not very good to reheat due to all the bread crumbs. This recipe is from Rachael Ray’s 30 Minute Comfort Foods.


  • 1 lb dried spaghetti
  • 2 tbsp extra virgin olive oil
  • 1 large clove garlic, popped from skin with a whack against flat of knife
  • 1 tin anchovies
  • 2 cups plain bread crumbs
  • Black pepper, to taste
  • 4 clove garlic, minced
  • 3 oz capers, drained, rinsed and coarsely chopped (I used half this amount)
  • 3 pinched crushed red pepper flakes
  • 1/4 cup chopped fresh flat-leaf parsley
  • A coupe pinches coarse salt


Bring a large pot of salted water to a boil. Add pasta and cook 6 to 8 minutes, until al dente – with a bite to it.

While pasta cooks, heat a large skillet over medium heat. Add 3 tbsp oil (3 times around the pan) and the clove of cracked, whole garlic and saute until garlic speaks in oil by sizzling. Add anchovies and cook until the fillets melt into oil. add bread crumbs and toss with a wooden spoon until golden brown. Season with a few grinds of black pepper. Remove bread crumbs and set aside.

Return pan to heat and wipe clean with paper towel. Add remaining 3 tbsp oil. Add chopped garlic, capers and crushed red pepper flakes. Saute 2 minutes. Add cooked, drained pasta to pan, add parsley and toss with oil. Sprinkle half the crumbs over pasta in pan and toss. Season with a little coarse sal.

Transfer pasta to a serving platter and top with remaining crumbs. Server with a tomato and onion salad and a good chianti.


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