Pasta Napoli (Anchovy Caper Pasta)


Recipe by Amanda DeLaura

The perfect weeknight dinner in less than thirty minutes with fewer than ten ingredients. And I’m not exaggerating!! If you’ve ever been anywhere in Italy south of Tuscany, you’ve been sure to have interacted with a Napoleon pizza — a classic Margherita pizza topped with anchovies and capers. Whether you’ve ordered it or not, you know what I am talking about. Before you cringe and pucker your lips, please know that anchovies are very healthy, so you might as well acquire a taste for them now rather than later. A year later, I actually still find myself craving a good Napoleon pizza every so often. This pasta is an easy way to fix my salty “anchovy” cravings without having to make any dough the day before. If you’re gluten-free (or sensitive to gluten), please use Jovial’s wonderful 100% brown rice pasta (they’ve also recently released a 100% einkorn pasta). Happy cooking while tomatoes are still in season and bon appétit!

Makes 6 servings


1 lb penne pasta

2 Tbsp EVO*

5 cloves garlic, thinly sliced

5 to 6 chopped heirloom tomatoes, depending on size

1/2 cup dry white wine

1/4 tsp red chili flakes

2 Tbsp anchovy paste

2 oz organic capers

1 small box fresh basil, rinsed, trimmed & left whole


  1. Bring a very large pot of water to boil and season generously with sea Meanwhile, heat a large sauté pan over medium-high heat. Add the 2 Tbsp of olive oil, and once shimmering/ heated add the thinly sliced garlic to the pan and sauté till aromatic and just beginning to brown, about 60 seconds. Quickly add the chopped tomatoes to the pan and season with salt and pepper to taste. After the tomatoes begin to release their juices, pour the wine into the pan and add the chili flakes. Continue to simmer for five minutes, reducing the heat if needed.
  2. Once the large pot of water is boiling, pour the pasta into the pot and cook according to directions until al dente (be sure not to overcook your pasta so that it does not become mushy when tossed with tomato sauce before serving). Meanwhile, add the anchovy paste and capers to the tomato mixture and reduce the heat to medium-low. Let simmer gently.

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