Spaghetti with capers and anchovies
( Spaghetti acciughe e capperi )

Anchovy-and-caper spaghetti recipe

Preparation and cooking

• - Put olive oil, anchovy fillets and capers in a non-stick frying pan.
• - Saute for a couple of minutes.
• - Then add wine and chilli pepper (if you like).
• - Season with salt and cook over a fierce heat for about 5 minutes or until anchovies melt and wine is evaporated.
• - Meanwhile cook your spaghetti al dente stage following package directions.
• - Drain spaghetti very well.
• - Transfer your spaghetti into the pan with the sauce you've prepared.
• - Sprinkle with plain dried breadcrumbs.
• - Add the aromatic herbs and stir.

Just before serving

• - Return to high heat, saute and stir frequently.
  This is the secret to make a perfect pasta dish: finishing cooking your pasta in its sauce on fierce heat.
• - Serve anchovy-and-caper spaghetti hot.

Note

Tips

• - For a quicker pasta recipe. Don't add wine and use dried aromatic herbs. Saute anchovy fillets, chilli pepper and capers in olive oil on a low heat until anchovies melt. Drain pasta and turn it into your pan together with aromatic herbs. You can add a little ladle of the water in which you've cooked pasta if you think your pasta is too dry. Finish cooking pasta in its sauce.
• - You can also use wholemeal spaghetti. This recipe tastes fantastic with this kind of pasta. My husband and I 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.

Menu planning

• - 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 70g (2 1/2 ounces) of pasta per portion.
  I remember you pasta should be eaten preferably at lunch.
  Here are the doses per head: 80g (2.8 ounces) spaghetti, 2 anchovy fillets, 1 teaspoon capers in vinegar, aromatic herbs, less then one tablespoon plain dried breadcrumbs, a piece of chilli pepper, 2 teaspoons 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 prepare meat or fish rich in protein at dinner.
• - I remember you my original home recipes can be made without salt.

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

Carlo and I are used to pair Corvo Bianco (white wine of Sicily, well known all over the world) with anchovy-and-caper spaghetti