Pantry Pasta With Anchovies, Olives & Capers Recipe on Food52
"When I don’t want to cook, I cook pasta. Specifically, this pasta, with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly cavatappi or whole-wheat penne. If it’s smothered with anchovies and olive oil, it’ll be (kisses fingertips) great...."
INGREDIENTS
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1 1/2 tablespoons kosher salt, plus more to taste
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1 bunch parsley leaves, chopped (about 1 3/4 cups)
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1/2 cup chopped oil-cured olives
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6 tablespoons olive oil
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1 (2-ounce) tin anchovies, drained of oil and minced into oblivion
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3 tablespoons drained capers, roughly chopped
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2 big garlic cloves (or 3 small), peeled and minced
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1/2 teaspoon red pepper flakes
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12 ounces spaghetti
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2/3 cup grated parmesan (or pecorino)
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