Photo of Pasta with anchovies & capers by WW

Pasta with anchovies & capers

Points® value
Total Time
20 min
5 min
15 min


Yellow lentil pasta

240 g, spaghetti

Gluten Free White Bread

1 slice(s), medium

Calorie controlled cooking spray

4 spray(s)

Anchovies in oil, drained

42 g, 12 individual, drained and chopped


2 clove(s), sliced

Capers, in Brine

3 tablespoon(s)


1 zest(s) of 1

Lemon Juice, Fresh

2 tablespoon(s)

Parmesan Cheese

30 g, 15g grated, 15g shaved


  1. Bring a pan of water to the boil and cook the spaghetti to pack instructions. Drain and set aside, reserving a cup of cooking water.
  2. Meanwhile, put the bread into a mini food processor and blitz into breadcrumbs. Mist a nonstick frying pan with cooking spray and toast the crumbs over a high heat for 3-4 minutes, stirring, until golden. Transfer to a bowl, wipe the pan with kitchen paper and return it to the hob.
  3. Reduce the heat to medium, mist the pan with more cooking spray and fry the anchovy fillets, garlic and capers for 2 minutes. Stir in the lemon juice and zest, then add the cooked spaghetti with a little of the pasta cooking water and 15g Parmesan. Season to taste and toss well to combine. Serve topped with the breadcrumbs and 15g Parmesan shavings.