Home / Pasta & Risotto / Mediterranean Anchovy Pasta with Lemon, Capers and Chili Flakes

Mediterranean Anchovy Pasta with Lemon, Capers and Chili Flakes


Serves 4
16 ozPastene Capellini (or Spaghetti)
3 TbspPastene Italian Extra Virgin Olive Oil
1shallot, minced
1lemon juice with zest
1 packagePastene Anchovy Fillets
½ tspcrushed red pepper flakes - use more or less to taste
½ jarPastene Capers, rinsed
3 Tbspfresh parsley or basil, chopped
¼ cupPastene Pignoli Nuts (Pine Nuts)
salt and pepper to taste


  • Set a large pot of water over high heat to boil (this will be your pasta cooking water). Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat.
  • Once the olive oil is hot, add the shallots, lemon zest, crushed red pepper and salt. Cook until the shallots are soft and translucent (careful, don’t let them burn!).
  • Add the anchovies and capers to the pan. Sauté for about 2 minutes until warmed through, breaking up the sardines into smaller pieces as you sauté.
  • When the sardines begin to turn golden, slowly stir in the fresh lemon juice. Turn heat to lowest setting to keep warm while you cook your pasta. When pasta water boils, cook pasta according to package directions. Drain, reserving a cup of the pasta cooking water.
  • Add the cooked pasta and fresh chopped parsley or basil to the pan with the sauce (alternatively, you can put the pasta back in the large pasta pot and pour the sauce over it). Toss pasta to evenly coat with sauce, mixing well with the other ingredients; season with salt and pepper. Add pignoli nuts directly into pasta. If the pasta seems too dry, add a little of the reserved pasta cooking water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, and the noodles should be lightly coated with oil.

    Add additional salt, lemon or chili pepper flakes to taste, if desired. Serve hot.

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