italian

Spaghetti with Anchovy, Capers, Olives, and Toasted Breadcrumbs

This dish pairs spaghetti with anchovy fillets in oil, drained, capers, drained and pitted black olives, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

21 g Protein

89 g Carbohydrates

28 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

95g spaghetti (dry) 352 kcal
18g anchovy fillets in oil, drained 38 kcal
18g olive oil 159 kcal
6g garlic, minced 9 kcal
12g capers, drained 3 kcal
35g pitted black olives, sliced 51 kcal
18g breadcrumbs (plain) 71 kcal
8g parsley, chopped 3 kcal
2g lemon zest 1 kcal
1g red pepper flakes 0 kcal

Cooking instructions

spaghetti (dry)
Bring a pot of salted water to a boil. Cook spaghetti until al dente; reserve 60 ml pasta water, then drain.
anchovy fillets in oilolive oilgarlic
Heat olive oil in a skillet over medium-low heat. Add garlic and anchovies; stir until anchovies dissolve, about 1 minute.
capersred pepper flakes
Add capers, olives, and red pepper flakes; cook 1 minute to bloom flavors.
spaghetti (dry)
Toss in spaghetti with a splash of pasta water until glossy and lightly sauced.
breadcrumbs (plain)parsleylemon zest
In a small pan, toast breadcrumbs until golden. Sprinkle over pasta with parsley and lemon zest before serving.