Spaghetti con alici, pomodorini e capperi

anchovies

🥗Healthier: capers

💰Cheaper: canned tuna

Capers provide a similar briny flavor, while canned tuna is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

Cook spaghetti in salted boiling water until al dente, about 8-10 minutes.

While pasta cooks, heat olive oil in a large skillet over medium heat.

Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.

Add anchovies to the skillet and cook until they dissolve, about 2-3 minutes.

Stir in halved cherry tomatoes and season with salt and black pepper; cook until tomatoes soften, about 5-7 minutes.

Drain spaghetti, reserving a cup of pasta water.

Add spaghetti to the skillet with the tomato and anchovy mixture.

Toss to combine, adding reserved pasta water as needed to loosen the sauce.

Remove from heat and stir in chopped fresh basil and parsley.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens