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Emilio's Angel Hair Pasta - {Capellini D'Angeli D'Emilio}


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  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves minced
  • 2 tablespoons capers in salt rinsed and minced
  • 7 black oil-cured olives - (to 8) pitted and chopped
  • 4 anchovy fillets in olive oil - (to 5) drained, reserving
  • 1 tablespoon the oil
  • 2 small jalapeño peppers
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 cup minced fresh Italian parsley leaves
  • Fine sea salt to taste
  • 1/2 pound angel hair pasta


Servings 4


Step 1

Heat the olive oil in a saute pan, and then add the garlic, and cook, stirring, over medium heat until it softens. Stir in the capers, olives, anchovies and reserved oil, jalapeño peppers, red pepper flakes, and half of the parsley, and cook until the anchovies melt into the oil. Add salt as needed. Remove the jalapeño peppers and place in the serving platter. Keep the sauce warm while the pasta cooks.

Cook the angel hair pasta according to directions. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and the reserved water to the saute pan. Over medium heat quickly stir the pasta and sauce together until will mixed.

Scoop the pasta mixture onto the platter over the jalapeño peppers. Sprinkle the remaining parsley over the top and serve.

This recipe yields 4 servings.

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