Spaghetti with anchovies and capers are combined with no tomato sauce. It's an easy-to-do and quick recipe. Ideal when you come back home and have enough time to cook elaborate recipes.
You can make the sauce while the spaghetti are boiling.
To make this recipe you will need: spaghetti, anchovy fillets in oil, capers in vinegar, dried or fresh aromatic herbs (parsley, chives and marjoram), chilli pepper, olive oil, white wine and plain dried breadcrumbs.
Here's the recipe as we usually make at our home.

Prepare the sauce. Put the olive oil, anchovy fillets and capers in a non-stick frying pan. Saute for a couple of minutes. Then add the aromatic herbs, wine and chilli pepper (if you like). Season with salt and cook over a fierce heat for about 5 minutes or until the anchovies melt and wine is evaporated.

Prepare the spaghetti. Meanwhile cook your spaghetti al dente stage following our instructions or package directions. Drain them very well.

The last step. Turn the spaghetti into the pan with the sauce. Sprinkle with the plain dried breadcrumbs, stir, return to high heat, saute them, stirring. This is the secret to make a perfect pasta dish: finishing cooking the pasta in the sauce on fierce heat.
Serve very hot.

Note

• - For a quicker recipe. Don't add the wine and use dried aromatic herbs. Saute the anchovy fillets, chilli pepper and capers in the olive oil on a low heat until the anchovies melt. Drain the pasta and turn it into the pan together with the aromatic herbs. You can add a little ladle of the water in which you have cooked the pasta if you think your pasta is too dry. Finish cooking the pasta in the sauce.
• - You can also use wholemeal spaghetti. This recipe tastes fantastic with this kind of pasta. We also use felt or kamut spaghetti. In the photo you can see kamut spaghetti tossed with this sauce. Use often wholemeal pasta as suggested by nutritionists.
• - Make this tasty spaghetti dish for your daily menu.

Healthy eating

• - Daily menu. This is a main course. Complete your meal with raw or cooked vegetables seasoned with half a tablespoon of olive oil per head and then fresh fruit. If you want to reduce calories under 400 you can use only 70 g of pasta per portion.
  We remember pasta should be eaten preferably at lunch and the calories eaten at lunch should be 500 - 700 (30 - 35% of energy needs for an adult if his daily needs are about 2000 calories and he correctly divides his calories into 5 micro-meals).
  Here are the doses per head: 80 g (2 3/4oz) spaghetti, 2 anchovy fillets, 1 teaspoon capers in vinegar, aromatic herbs, less then one tablespoon plain dried breadcrumbs, a piece of chilli pepper, one tablespoon olive oil.
• - This spaghetti dish is dressed with no tomato sauce, ideal for people intolerant or allergic to tomato.
• - Note the amount of protein. If you choose this spaghetti dish at lunch you can have meat or fish rich in protein at dinner.
• - If you want to drink a glass of wine remember you have to add 80-85 kCal per 100 ml.
• - Read more about Italian pasta and its nutrition value.
• - We remember you our original home recipes can be made without salt; there is a combination of flavors that substitutes salt. Other no salt recipes on the Italian cooking page

What's the right wine for " Spaghetti with anchovies and capers " ?

Our suggestion is: Corvo Bianco (white wine of Sicily, well known all over the world)