Super Savory Sapidly Salty Pasta


A savory pasta dish perfect for the salt lover in us all


The first dish in my “5 Spaghetti Dinners from Around the World” series is an original recipe with a memorable name. Super savory sapidly salty pasta is a tongue twister, and it’s about as unique of a dish as you’d expect! This flavor-packed pasta consists of interesting spices and add-ins, and it was a joy to make.

Super savory sapidly salty pasta was created by KeShawn, a young man born in the United States who now lives in Nashville, Tennessee. He claims that this long, fun name stems from his appreciation for campy alliteration and the flavors in this dish. As a Black American Southerner who still resides in the south, he drew inspiration from the different components of our wonderful American melting pot when he first began living on his own to attend grad school. As a result, this pasta dish became a staple meal in his home. 

This special pasta includes an olive oil and garlic-based sauce, red chili flake, lemon, fish sauce, fried capers, anchovies, and a longer pasta (i.e. spaghetti, angel hair, linguine, bucatini). KeShawn’s love of umami-packed flavors such as miso, kimchi, and soy sauce certainly transfers to his super savory sapidly salty pasta; the dominant flavors in this dish are savory and salty to the max! 

The great thing about this dish is how adaptable it is. As an original recipe, I’m sure KeShawn would agree that you can choose how much of what goes in your super savory sapidly salty pasta. For me, the fish sauce was somewhat of an acquired taste; I think next time I will use fewer drops, as a little goes a long way. However, I really appreciated the overall saltiness of this pasta. The sourness from the lemon and fried capers was delicious, and really I loved each component. I also thought that blanching the spinach in with the pasta is genius; creating a one-pot pasta is definitely a quick, easy way to make some yummy food for grad students in between study sessions!

If you love salty, savory foods, this unique super savory sapidly salty pasta is for you. Just be sure to use what you like and leave what you don’t, and you’ll love it.

Watch the Video

Super Savory Sapidly Salty Pasta


  • 8 oz any long pasta, spaghetti or angel hair are great 
  • 4 anchovy filets in olive oil and the olive oil from the jar/can
  • garlic gloves
  • red chili flakes 
  • juice and zest of a lemon
  • 1 Tbsp capers
  • splash of fish sauce
  • olive oil
  • spinach, kale, or another green minced (optional)
  • tinned tuna or sardines (optional)


  • Cook pasta according to package instructions.
  • Heat up the olive oil from the anchovy jar on medium high, plus some extra if needed to make about 1/4 cup total. Dry the capers well, and fry them in the hot oil.
  • Once they get a little crispy, drain them on a paper towel. To the now-very-seasoned oil, add the garlic and chili flake, along with the anchovies. Bring the heat down to medium and let everything cook out together.
  • The anchovies will kinda disappear, that's what you want. If the garlic is going too far, bring the heat down some more. If you're using tinned fish, throw that in with the garlic and chili. 
  • With anchovies disappeared and fish warmed through, add a bit of pasta water and stir on medium heat until a nice emulsified sauce is achieved. 
  • Off the heat, finish the sauce with the lemon zest and juice, along with a few drops of fish sauce. Taste, and if you need more fish sauce, go for it. 
  • Top the pasta with the sauce, and sprinkle on the fried capers. Voilà!
Course: Dinner, Lunch


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