I love spaghetti and I want to dedicate one of my favorite first courses to you! If you love simple cuisine, genuine flavors and quick and easy dishes, this is the one for you! A nice plate of spaghetti with cherry tomatoes, anchovies, and capers with toasted breadcrumbs. It goes without saying how incredibly tasty, fragrant and savory it is… and it is ready in no time! This recipe recalls beautiful days spent at the beach, having this dish for lunch at one of my favourite restaurant in Senigallia, overlooking the sea, with a nice chilled glass of white wine! Cheers!!
For 4 people:
400g Spaghetti (recommended durum wheat 12min cooking time)
12 anchovy fillet
4 teaspoons capers
8 teaspoons bread crumbs (this needs to be very fine crumbs)
Parsley
2 garlic cloves
extra virgin of olive oil
salt
chili (optional)
In a large saucepan, start to prepare and boil the water with salt where later you will be cooking your spaghetti.
Take a non-stick pan large enough to hold the cooked spaghetti. Add four tablespoons of olive oil and sauté one or more cloves of garlic according to your taste. When the garlic cloves become golden in colour, add the anchovies and continue, again on low heat, for a few more minutes. Add the capers and after less than a minutes add the cherry tomatoes you have previously cut in half (you haven't mentioned this in the ingredients!). Cook this all together for a few minutes at medium heat or until the cherry tomatoes start to become soft. Removed from heat and keep the pan aside.
In another non-stick pan, add just a drizzle of olive oil and the bread crumbs. You can adjust the quantity according to your taste. I really like a lot bread crumbs for this pasta.
Tips: To make the breadcrumbs at home, dry some leftover bread well, and chop it coarsely to make the recipes even tastier. I keep it in the fridge in an airtight container. We now need to toast the breadcrumbs so place the pan over low heat, turning it with a ladle from time to time to prevent it from burning. While toasting the breadcrumbs, boil the spaghetti. When the spaghetti is almost ready, drain one minute earlier than the recommended cooking time. Place in the pan with the tomatoes, anchovy and capers. Add some large spoonful's of reserved pasta water to the pan, and at medium/high heat finish cooking the pasta, incorporating all the flavour from the sauce. Do not overcook the pasta or dry the sauce, keep creamy and your spaghetti al dente. Decorate each dish with toasted breadcrumbs, a little chili (if you like) and a little freshly chopped parsley. Et voilà, your spaghetti with anchovies, capers and cherry tomatoes with toasted breadcrumbs is ready to be enjoyed! As promised in a few minutes you will have brought to the table a very simple dish that is so delicious! Enjoy your meal and see you next recipe!
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