Pasta ai capperi

Plate of pasta ai capperi

If you don't have time or feel like cooking or need a light, tasty lunch, this is the perfect recipe! Ai capperi is an ideal lunch pasta because it is light yet delicious. Did I hear someone say "morning after"? 😉 

Traditionally, this recipe is made with spaghetti, but I used casarecce because I felt like it. The cylindrical twist of casarecce soaks up all the sauce, leaving you with delicious, full-bodied bites of pure pasta bliss. Too good. 🤤

serves: two
cooking time: 10 min


  • a big splash of olive oil
  • 1 clove of garlic, sliced
  • anchovy fillets
  • 15 grams capers, finely chopped if you like
  • 250g pasta


Heat the olive oil in a large frying pan and fry the anchovies and garlic. When the anchovies have entirely melted, add the capers. In the meantime, boil the pasta with plenty of water and salt (allow one litre of water for every 100 grams of pasta).

Add the pasta directly from the cooking water to the pan. For best results, give the pasta 2 minutes to absorb the sauce.

And 10 minutes later, you can enjoy your meal! 

Buon appetito 😘