This pasta sauce comes together so, SO quickly and the combination of anchovies, garlic, and capers as the base is divine. This is a perfect meal to have for company because you'll have plenty of leftover garlic bread to share!
Skill Level: Easy
Time to Make: 45 minutes
16 ounces spaghetti
1 pound shrimp
2 tablespoons olive oil
9 cloves of garlic, divided
2 ounces of flat anchovies in olive oil
1/3 cup capers, drained
Crushed red pepper to taste
28 ounce can of whole peeled tomatoes
Pinch of sugar
1 small loaf of crusty Italian bread
Extra virgin olive oil
Salt and pepper to taste
2 tablespoons parsley
2 tablespoons grated Parmesan cheese
Prep Ingredients: Preheat the oven to 300ºF. Clean and devein the shrimp and chill until ready to use. Using the back of your knife, gently crush the garlic cloves (they may break apart, that's good!). Thinly slice the other 6 cloves and set aside. Slice the bread into 1'' thick slices.
Place the bread on a baking sheet and drizzle with extra virgin olive oil. Top the slices with the crushed garlic (breaking any large pieces apart to ensure that each piece of bread is topped with garlic). Season each slice of bread with black pepper and place in the oven. Bake for 20-25 minutes or until very crusty.
Meanwhile, heat the olive oil in a large, deep skillet over medium heat until very hot. Quickly add the sliced garlic and crushed red pepper and cook for 1 minute until lightly browning and very fragrant. Add the anchovies and the capers and cook, mashing the anchovies with your spoon until they've mostly dissolved into the oil. Add a drizzle of anchovy oil from the tin. Add the tomatoes and use your spoon to break them up into smaller pieces. Add a pinch of sugar to the sauce, and then reduce heat to a simmer and cook for 20-30 minutes or until the sauce has reduced slightly and the flavors have melded.
When the sauce has about 10 minutes remaining, start the pasta and cook until al dente, reserving 1/2 cup of the pasta cooking water.
Remove the bread from the oven. Add all of the garlic from the bread plus two slices of bread to a food processor and pulse until crumbly. Add the parsley and the grated Parmesan cheese and pulse well combined.. Season lightly with salt and pepper and set aside.
Add the shrimp to the pasta sauce and cook for 2-3 minutes until almost cooked through. Add the pasta cooking water and then the cooked spaghetti. Use tongs to coat the spaghetti with the sauce. Cook for an additional 2 minutes until the shrimp are completely opaque. Remove from heat.
To Serve: Divide the pasta between plates and sprinkle with the breadcrumb mixture. Serve with the remaining toasted garlic bread. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!