A simple weeknight pasta that tastes like sunshine. This bright, savory dish balances the briny richness of anchovies and capers with the lively flavor of caramelized lemon slices. Blanching the lemons in your pasta water softens their bitterness, while a quick sear in hot olive oil brings out their natural sweetness. Be sure the pan is hot, those golden crisp edges are what make this dish sing.
Ingredients:
- Salt, as needed
- 1/2 lemon (halved lengthwise), trimmed and thinly sliced into half-moons, any seeds removed
- 8 ounces spaghetti, bucatini, linguine or other long pasta shape
- 3 tablespoons extra-virgin olive oil, more for drizzling
- 3 to 6 anchovy fillets, roughly chopped
- 2 tablespoons drained capers
- 4 garlic cloves, thinly sliced
- Crushed red pepper
- 1 tablespoon unsalted butter, diced
- 1/4 to 1/2 cup chopped fresh herbs or greens, such as parsley, basil, mint, dill, celery leaves or arugula
Instructions:
- Bring a large pot of water to a boil over high heat, then season it liberally with salt; it should taste as salty as the sea. Add the lemon slices and let cook for 2 minutes. Use a slotted spoon to transfer to a clean kitchen towel and pat dry. Cut lemon slices into quarters so you get little lemon wedges and set aside.
- Add pasta to the pot and cook until just shy of al dente (check package directions and subtract a minute or so). Using a large mug or measuring cup, scoop out about 1 cup of the pasta water, then drain pasta well.
- While the pasta is cooking, warm the oil in a large skillet over medium-high heat. Stir in the reserved lemon wedges, anchovies and capers (you should hear them sizzle) and cook, stirring occasionally, until fragrant and golden, 2 to 3 minutes. Reduce the heat to medium and add the garlic and a large pinch of crushed red pepper; cook until the garlic is golden, another minute or two.
- Toss in the spaghetti, a large splash of pasta water and butter. Using tongs, keep tossing until everything is well combined and the pasta is al dente, 1 to 2 minutes, adding more pasta water as needed to make things saucy. Season with more salt and crushed red pepper, if needed, and toss in the herbs, letting them wilt. Serve immediately.
Photography and Recipe courtesy of NYT Cooking
