• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Losing Weight Improve Your Waistline

  • About
  • Contact Me
  • Privacy Policy
  • Archives
  • Navigation Menu: Social Icons

    • LinkedIn
    • Twitter

Pasta With Anchovies and Capers

August 13, 2012 by Michele Neylon 2 Comments

It's only fair to share...Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
Linkedin
Share on google
Google
Share on pinterest
Pinterest

Simple pasta dishes can be as tasty as the more complicated ones.

This evening I made a very simple, yet incredibly tasty, pasta with anchovies and capers.

It only took a few minutes to prepare and was delicious. Recipe below:

Print

Pasta With Anchovies and Capers

Inspired by southern Italian recipes
Course Main Course
Cuisine Italian
Keyword anchovy, capers, pasta
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1
Calories 300 kcal

Ingredients

  • 1 Tin of anchovies in olive oil
  • 70 g of pasta
  • 1 clove of garlic
  • 2 teaspoon of capers
  • Peperoncino to taste
  • Parmesan

Instructions

  1. In a pan heat some olive oil
  2. Prepare pasta as usual
  3. While the pasta is cooking add the anchovies, capers and sliced or crushed garlic to the pan. Add peperoncino to taste. Cook for about 5 minutes
  4. Add the anchovy and caper sauce to the cooked pasta
  5. Sprinkle some grated parmesan on top to taste.

You could add olives or tuna to this recipe if you wanted to, but I haven’t tried it that way (yet)

Related articles
  • 3 Reasons to Give Anchovies a Chance (williams-sonoma.com)
  • pasta puttanesca (glutenfreegirl.com)
It's only fair to share...Share on facebook
Facebook
Share on twitter
Twitter
Share on linkedin
Linkedin
Share on google
Google
Share on pinterest
Pinterest

Related Posts:

  • Delicious Low Carb Shepherd's Pie
    Delicious Low Carb Shepherd's Pie
  • Vacuum Sealing Food for Sous-vide and Sanity
    Vacuum Sealing Food for Sous-vide and Sanity
  • Eating Properly During the Pandemic
    Eating Properly During the Pandemic
  • Mexican Chillies Fresh vs Dry
    Mexican Chillies Fresh vs Dry
  • Fresh Vegetables From the Local Market
    Fresh Vegetables From the Local Market
  • Growing my own Chillies
    Growing my own Chillies

Filed Under: cooking, food, recipes Tagged With: Anchovy, Caper, Cook, Food, Home, Olive oil, Parmigiano-Reggiano, Pasta

Previous Post: « Choosing A Yoghurt Maker
Next Post: Goat’s Milk Yoghurt »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nisbets logo

Recent Posts

  • Growing my own Chillies
  • Walking for Movember
  • Mexican Chillies Fresh vs Dry
  • Vacuum Sealing Food for Sous-vide and Sanity
  • Delicious Low Carb Shepherd’s Pie

Categories

  • cooking
  • diet
  • dieting apps and services
  • equipment
  • exercise
  • food
  • fruit
  • fun
  • health
  • infographics
  • juices
  • lifestyle
  • recipes
  • shopping
  • smoothies
  • tablets
  • travel
  • video

Blogroll

  • James Larkin
  • My Personal Blog
  • Paul Savage

Useful Sites

  • Blacknight Hosting & Domains

Archives

Footer

Site hosted in Ireland by Blacknight. Logo design by James Larkin

Copyright © 2023 Losing Weight Improve Your Waistline on the Foodie Pro Theme