Whole Wheat Spaghetti with Caper Pesto Sauce Recipe

Whole Wheat Spaghetti with Caper Pesto Sauce Recipe

How To Make Whole Wheat Spaghetti with Caper Pesto Sauce

This whole wheat spaghetti is made with a bite of herby pesto sauce, infused with tangy capers and salty anchovies, for a flavor-packed Italian meal!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 1lbwhole wheat spaghetti
  • 4tbspsalted capers
  • 2garlic cloves
  • 6anchovy fillets
  • 2cupsflat-leaf parsley leaves,packed
  • ½cupextra-virgin olive oil
  • 1cupparmesan cheese,freshly grated
  • freshly ground pepper


  1. Bring a large pot of salted water to a boil. Add the spaghetti to the pot, then cook, stirring frequently the first 3 minutes and then occasionally, for about 2 minutes less than recommended on the package, until the pasta is al dente.

  2. Take ¼ cup of pasta water and set aside in a bowl.

  3. Combine the capers, garlic, anchovies, and parsley in a blender or food processor. Process, stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy.

  4. Transfer sauce to a medium bowl; stir in the cheese. Drain the pasta and transfer to a large bowl.

  5. Stir the reserved pasta water into the pesto. Pour sauce over pasta and mix well to combine.

  6. Top with pepper and more cheese, serve, and enjoy!


  • Calories: 808.33kcal
  • Fat: 39.11g
  • Saturated Fat: 10.32g
  • Monounsaturated Fat: 23.04g
  • Polyunsaturated Fat: 3.91g
  • Carbohydrates: 89.52g
  • Fiber: 1.47g
  • Sugar: 0.61g
  • Protein: 32.87g
  • Cholesterol: 30.38mg
  • Sodium: 960.36mg
  • Calcium: 550.25mg
  • Potassium: 495.49mg
  • Iron: 6.94mg
  • Vitamin A: 204.76µg
  • Vitamin C: 40.74mg
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