m. c. de marco: The New Kitchen Cookbook

Orecchiette with Anchovy Sauce


This recipe is derived from Bigoli in Salsa all'Ebraica con Acciuga from The Book of Jewish Food by Claudia Rodin. I cut back on the anchovies (by half), but it’s still a lot of anchovies for non-Italians. I usually forget or skip the pepper. I have never chopped the capers as instructed in the original recipe; maybe capers are bigger in Italy.



  1. Boil pasta with a generous amount of salt and drain.
  2. In a saucepan, heat garlic in oil just until the aroma rises.
  3. Add anchovies with their oil and stir until they dissolve a bit.
  4. Freshen pasta and mix with the sauce in a large bowl (or in the sauce pan, if it’s large enough).
  5. Add parsley, pepper, and capers.
  6. Serve hot or cold.