This no-fuss pasta comes together in less than 30 minutes and is made with pantry staples (olive oil, anchovies, capers, and chili!) for a quick and delicious weeknight meal.

Recipe by Sara Tane for our Pantry Pals at Fishwife.


Serves 2-4
  • 8 ounces pasta (spaghetti, linguine, rigatoni, or fusilli)
  • Kosher salt, to taste
  • 3 tablespoons olive oil, plus more for drizzling
  • 5 medium heads garlic, thinly sliced
  • 2 tablespoons capers, drained and rinsed

  • 1-2 teaspoons chopped Calabrian chilis (or red pepper flakes)
  • 1 tin Fishwife anchovies
  • Fresh parsley, for garnish
  • Freshly grated parmesan cheese, for garnish
  • Freshly ground black pepper, to taste
Cookware Used
Fishwife's Cantabrian Anchovies
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Deep Cut
10-Inch Stainless-Steel Sauté Pan
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Full Steam Duo
Two Multitasking Essentials
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  1. Cook pasta in a pot of heavily salted water until al dente. Reserve 1 cup pasta water and drain.
  2. In a large skillet, heat oil over medium heat. Add sliced garlic and cook until lightly golden brown and fragrant, 1 minute.
  3. Add capers and chilis and cook until oil is infused with the chilis, 1 minute.
  4. Add anchovies and gently mix them around so that they melt into the garlicky oil.
  5. Turn off the heat and add the cooked pasta with a drizzle of pasta water (you might not use it all) and use a pair of tongs to swirl the pasta around in the flavored oil.
  6. Toss until combined. Season to taste with more salt (if needed), and black pepper.
  7. Twirl the pasta into bowls and top with parsley, parmesan, black pepper, and more olive oil. Serve immediately.