Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce)
By garciamoss
The after-party Italian tradition of spaghettata di mezzanotte—"midnight spaghetti"—gave birth to this lusty pasta dish tossed with anchovies, capers, tomatoes, and garlicky bruschetta crumbs.
Ingredients
- 1 (12-oz.) loaf crusty bread, sliced 1" thick
- 10 cloves garlic (3 peeled, 7 thinly sliced)
- 3/4 cup olive oil
- 1 cup grated parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp. crushed red chile flakes
- 10 canned oil-packed anchovy fillets, 2 tbsp. oil reserved
- 1/3 cup capers, drained
- 1 (28-oz.) can whole peeled tomatoes, crushed by hand
- 1 lb. casarecce, or spaghetti
- 1/2 cup roughly chopped parsley
- Zest of 1 lemon
Details
Adapted from saveur.com
Preparation
Step 1
1. Heat oven to 350°. Place bread on a baking sheet; bake until toasted, 20–25 minutes. Transfer bread to a cutting board; rub with whole garlic cloves, drizzle with ¼ cup oil, and sprinkle with ⅓ cup parmesan, salt, and pepper. Mince 1 piece of bruschetta; transfer with crumbs to a bowl.
2. Heat ¼ cup oil, the sliced garlic, and chile flakes in a 12" skillet over medium heat; cook until garlic is soft, 2–3 minutes. Add anchovies and their oil; cook, stirring and mashing them up until they melt, 3–4 minutes. Add capers; cook until golden, 3–4 minutes. Add tomatoes; simmer until sauce is slightly thickened, 4–5 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook pasta until al dente, about 10 minutes. Drain, reserving 1 cup pasta water and add to skillet with ¼ cup parmesan, the parsley, and zest; toss. Garnish with minced bruschetta, remaining oil, and parmesan; serve with bruschetta.
You'll also love
- STRAWBERRY MARGARITACUPCAKES WITH... 4/5 (3 Votes)
- Venison Bacon Cheese Burger 3.3/5 (3 Votes)
- Mom's Creamy Chicken & Broccoli... 3.8/5 (4 Votes)
- Andouille Cornbread Dressing -... 4.3/5 (4 Votes)
- Fettuccine Alfredo ( Light and... 4/5 (2 Votes)
- DUCK CONFIT RAVIOLI 4.5/5 (2 Votes)
- Smoked-Salmon, Tomato, and Basil... 4/5 (2 Votes)
Review this recipe