This simple Italian pasta dish showcases some of Italy’s best ingredients. The salty capers and anchovies do all of the talking, matched with enough tomatoes to give it the right consistency, while the parsley and lemon freshen the dish up. Top with Parmesan if you like, but this dosh doesn’t really need it. Serve as a mid-week family meal, or as a great weekend lunch served with a fresh salad, or even some garlic bread. Olives make a great addition to this dish too, preferably black olives to give contrast to the gleaming green capers.
- 500g dries pasta like tagliatelle or spaghetti
- 2tbsp capers, drained
- A pinch of chilli flakes
- 2 garlic cloves, sliced
- 1tbsp anchovies in oil, drained and roughly chopped
- 2tbsp olive oil
- 200g tinned plum tomatoes
- Juice of 1 lemon
- Salt and pepper
- Handful chopped fresh parsley
Cook the pasta in some salted boiling water for 10 minutes or until al dente.
Heat the olive oil in a frying pan and gently fry the garlic and chilli flakes before adding the anchovies, capers and tomatoes.
Cook down for 5 minutes before adding some lemon juice and seasoning to taste.
Stir in the fresh parsley and mix with the pasta before serving.
Top tip for making Pasta with anchovies and capers
The anchovies can be swapped for tinned tuna if you prefer.