Pasta con alici e capperi
An authentic first course from the Aeolian Islands, where freshly caught anchovies unite with local capers in a simple yet profoundly Mediterranean recipe. Pasta dressed with these two noble ingredients represents the essence of Aeolian cuisine: genuine, flavorful, and rooted in the maritime traditions of the Sicilian archipelago.
Preparation
- 1
Clean the fresh anchovies by gently removing the head, innards, and backbone, leaving two fillets per fish. Rinse under cold water and pat dry with paper towels.
- 2
Bring abundant salted water to a boil in a large pot and cook the pasta al dente according to package instructions.
- 3
Meanwhile, pour the extra virgin olive oil into a wide pan over medium heat and sauté the sliced garlic until it becomes golden and fragrant.
- 4
Add the anchovy fillets to the pan, stirring gently to infuse them with flavor for about 3-4 minutes. The anchovies will soften slightly.
- 5
Incorporate the rinsed capers and add fresh red chili pepper to taste. Stir briefly and adjust salt if necessary.
- 6
Drain the pasta al dente, reserving a cup of cooking water. Transfer the pasta to the pan with the sauce.
- 7
Toss the pasta for 1-2 minutes, adding a little cooking water if the sauce seems too dry. The pasta should be creamy and well combined.
- 8
Plate in warm bowls and garnish with fresh chopped parsley. Serve immediately.
Chef's Tips
Choose the freshest anchovies possible: their delicate flavor is the heart of this dish. If you prefer a less intense taste, you can lightly rinse the capers to reduce their saltiness.