Neapolitan Midnight Spaghetti
A bold and briny classic Neapolitan dish made with pantry staples like tomatoes, olives, capers, and anchovies tossed with spaghetti.
Equipment
- Large sauté pan
- Large pasta pot
- Tongs
- Colander
- Microplane zester
Ingredients
Main Ingredients
- 12 oz spaghetti or bucatini
- 3 tbsp extra-virgin olive oil
- 6 anchovy fillets finely chopped
- 4 garlic cloves minced
- 1 tsp crushed red-pepper flakes adjust to taste
- 1 tbsp tomato paste
- 28 oz whole San Marzano tomatoes hand-crushed
- ½ cup pitted kalamata olives halved
- 3 tbsp capers rinsed and drained
- 1 tsp dried oregano
- 1 tbsp fresh parsley chopped
- ½ lemon zest
- salt to taste
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add anchovies and cook until they dissolve, about 1 minute.
- Add garlic and crushed red-pepper flakes. Stir for 30 seconds. Add tomato paste and cook for another minute to caramelize.
- Add hand-crushed tomatoes, olives, capers, and oregano. Stir and bring to a simmer. Let simmer uncovered for 15 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling salted water until just al dente. Reserve 1 cup of pasta water, then drain.
- Add the drained pasta to the simmering sauce. Toss together over medium-high heat, adding pasta water as needed to coat the pasta and create a silky sauce.
- Stir in chopped parsley and lemon zest. Taste and adjust seasoning with salt if needed.
- Serve hot, optionally garnished with more parsley or grated lemon zest.
Notes
To make this vegan, omit anchovies and substitute 1 tablespoon of white miso and 1 teaspoon of crumbled nori. Adjust chili flakes for desired spice level.
Nutrition
Calories: 520kcalCarbohydrates: 60gProtein: 16gFat: 24gSaturated Fat: 3.5gCholesterol: 10mgSodium: 880mgPotassium: 740mgFiber: 4gSugar: 8gVitamin A: 850IUVitamin C: 22mgCalcium: 95mgIron: 3.5mg
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