Anchovy, caper & chilli spaghetti
A Italian dinner for the galley that copes with rough seas, about 10 min hands-on.
- Dinner
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium (on the side)
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Anchovy fillets in oil (jar)80 g (20 g)
- Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
- Chili flakes2 g (0.5 g)
- Capers (jar)32 g (8 g)
- Extra-virgin olive oil48 g (12 g)
- Parsley20 g (5 g)
Method
- Cook pasta.
- Melt anchovies in warm oil with garlic and chilli; add capers.
- Toss with pasta and parsley.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 532
- protein
- 19 g
- fat
- 16 g
- carbs
- 77 g
- sugar
- 3 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes