Pasta with Anchovies and Capers

Instructions

1. Step 1

   Prepare the chopped garlic, anchovies, and parsley on a cutting board.

   Cookware: Chef Knife, cutting board

2. Step 2

   Bring a large pot of water to a boil over high heat, then stir in the salt.

   Timer: 10 min (fixed)

   Ingredients used: 18.0 gr Salt

   Cookware: large pot

3. Step 3

   Add the spaghetti and cook until al dente according to its package timing. Reserve 180 ml of cooking water, then drain the pasta.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: colander, large pot, measuring cup

4. Step 4

   Meanwhile, warm the olive oil in a large skillet over medium heat. Add the garlic, anchovies, and red pepper flakes; cook until the garlic is fragrant and the anchovies dissolve into the oil.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Anchovy, 45.0 ml Extra Virgin Olive Oil, 12.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: large skillet, wooden spoon

5. Step 5

   Stir the capers into the skillet and cook until warmed through.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Caper

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the drained spaghetti and 120 ml of the reserved cooking water. Toss over medium heat until the sauce coats the pasta, adding the remaining reserved water if needed.

   Timer: 2 min (fixed)

   Cookware: kitchen tongs, large skillet

7. Step 7

   Remove the skillet from the heat. Toss in the lemon juice, parsley, and black pepper, then serve immediately.

   Ingredients used: 2.0 gr Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: kitchen tongs, large skillet