One-Pan Parmesan & Anchovy Pantry Pasta – a delicious recipe with pasta, olive oil, red pepper, capers, anchovies, clove of garlic. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Set a pot of heavily salted water to boil according to the instructions on your box of pasta.
2
Pour olive oil into a cast iron skillet over medium heat. Heat until shimmering.
3
Add red pepper flakes and capers to the pan; cook for 2-3 minutes
4
Add whole anchovies to the skillet; stir gently to break apart the filets. They should break down very easily.
5
Add your garlic to the pan and stir. Let the garlic lightly brown, and then turn off the heat. The garlic will cook through with the residual heat from the skillet.
6
Add your pasta to the olive oil mixture; stir to combine.
7
Add parsley, greens, and parmesan. Stir to combine. Serve with more parsley, red pepper flakes, and freshly cracked black pepper.
481
kcal
Calories
19
g
Fat
64
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 ounces pasta, 1/4 cup olive oil, 3/4 teaspoon red pepper flakes, 1 tablespoon capers, roughly chopped, and more.
Yes, One-Pan Parmesan & Anchovy Pantry Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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