Spaghetti with Lemon, Anchovies, and Capers
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We usually just dump it down the drain, but Lidia Bastianich reminds us that the water we cook our pasta in is worth saving. She uses the starchy water to thicken flavorful sauces from strong pantry staples — anchovies, capers, garlic, lemon and red pepper flakes — to make a fast pasta sauce for this weeknight recipe. “You pull out pasta and some kind of basic, intense ingredients,” she says. “Some anchovies. Some olives. Some capers. Of course some good olive oil. You have dinner for four in less than half an hour.”
Ingredients
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12
ounces spaghetti
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¼
cup extra-virgin olive oil
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6
garlic cloves, thinly sliced
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¾
teaspoon red pepper flakes
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1
2-ounce can anchovies, drained and minced
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3
tablespoons drained capers, chopped, plus 2 tablespoons caper brine
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3
tablespoons lemon juice, plus 2 teaspoons lemon zest (about 2 lemons)
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¾
cup minced fresh parsley
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Kosher salt and ground black pepper
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2
ounces grated Parmesan or pecorino Romano cheese, grated (about 1 cup)
Tuesday Nights
Save that pasta water
Directions
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01Bring a large pot of lightly salted water to a boil. Add the pasta and cook until just tender but not fully cooked, about 2 minutes less than package directions. Reserve 2 cups of the cooking water, then drain.See Demo
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02In a large skillet over medium heat, combine the olive oil, garlic, pepper flakes, anchovies and capers. Cook, stirring occasionally, until fragrant and the garlic is golden, about 5 minutes. Add the reserved pasta water and bring to simmer. Add the pasta and stir. Cook, stirring occasionally, until the pasta is al dente, about 3 to 5 minutesSee Demo
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03Off the heat, stir in the lemon juice and zest, the caper brine and parsley. Taste, then season with salt and pepper. Serve topped with Parmesan or pecorino.See Demo
