AI Generated Anchovy & Caper Spaghetti Recipe

Do AI recipes really work? Can AI recipes help cut back on food waste? Can AI recipes help you use up the ingredients in your fridge? Our Design & Social Media Manager, Jeff, and Social Strategist, Lina, tested out an AI recipe generator and ended up with a delicious, easy take on Spaghetti Puttanesca.
Find the complete recipe below!
Anchovy & Caper Spaghetti Recipe
Ingredients:
12 ounces (340g) spaghetti
1 can (14 ounces/400g) diced or crushed tomatoes
4-6 anchovy fillets (adjust according to taste)
2 tablespoons capers, rinsed and drained
1/2 cup red wine
1 medium-sized onion, finely chopped
3-4 garlic cloves, minced
1/2 cup fresh basil leaves, chopped
1/2 teaspoon chili flakes (adjust according to spice preference)
2 tablespoons olive oil
1/2 pound (225g) ground pork (or any ground meat of your choice)
1 bell pepper (any color), sliced
Salt and pepper, to taste
For the Panko breadcrumb and lemon garnish:
1/2 cup Panko breadcrumbs
Zest of 1 lemon
1 tablespoon olive oil
Salt and pepper, to taste
Instructions:
Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the cooked pasta and set aside.
Prepare the breadcrumb and lemon garnish: In a small bowl, mix the Panko breadcrumbs, lemon zest, olive oil, salt, and pepper until well combined. Set aside.
Prepare the sauce: In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent. Stir in the minced garlic and chili flakes, cooking for another minute until the garlic becomes fragrant.
Add the ground pork to the skillet and cook until browned and fully cooked. Break the pork into small pieces using a spatula as it cooks.
Once the pork is cooked, add the anchovy fillets to the skillet and let them dissolve into the mixture while stirring.
Pour in the red wine, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine slightly reduces.
Add the canned tomatoes, capers, and sliced bell pepper to the sauce. Season with salt and pepper to taste. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Meanwhile, prepare the spaghetti according to the package instructions.
Just before serving, stir in the chopped basil into the sauce.
Assemble: Plate the cooked spaghetti and ladle the anchovy and capers sauce over it. Sprinkle the Panko breadcrumb and lemon mixture on top.
Serve hot, and enjoy your Spaghetti with Anchovy and Capers Sauce!
Note: If you prefer a vegetarian version, you can omit the ground pork and replace it with mushrooms or any other meat substitute of your choice.
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