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Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce)

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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.

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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.

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