A simple yet flavour-packed Italian pasta dish made with fresh tomatoes, anchovies, and capers. This recipe transforms humble ingredients into a rich and savoury sauce perfect for a quick homemade meal. Using fresh egg spaghetti gives it an even more rustic and authentic touch.
Servings
2 people
Prep Time
20 minutes
Difficulty
Easy
Ingredients
- 250 g egg spaghetti
- 2 fresh tomatoes
- 20 capers
- 6 anchovy fillets
- 1 garlic clove
- Extra virgin olive oil
- Fresh parsley
- Salt & black pepper
Equipment you’ll need
- Pot for pasta
- Pan with lid
- Wooden fork
- Sauce spoon
👉 Kitchen tools I use:
Method
- Cut the tomatoes into small pieces and chop the parsley.
- Heat olive oil in a pan and gently fry the garlic until golden.
- Add the anchovy fillets, cover with a lid to avoid splashing, and cook for 2–3 minutes.
- Add the tomatoes and toss gently, then add the capers.
- Meanwhile cook the pasta in salted boiling water according to package instructions.
- Drain the pasta, reserving a little cooking water.
- Add the pasta to the sauce and mix well with a splash of pasta water.
- Plate and finish with chopped parsley and a drizzle of olive oil.
For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.
Tips
Use a lid while cooking anchovies to avoid oil splashes
Long pasta like linguine or tagliatelle works perfectly too
Pasta water helps emulsify the sauce beautifully
Variation
Add chilli flakes for extra heat
Use cherry tomatoes instead of fresh tomatoes
Finish with lemon zest for freshness
Storage
Store refrigerated for up to 1 day. Reheat gently in a pan with a splash of water.