Pantry Pasta With Anchovies, Olives & Capers

I used to make this for Mack & I at least once a week


Ingredients

1 1/2 tablespoons kosher salt, plus more to taste

1 bunch parsley leaves, chopped (about 1 3/4 cups)

1/2 cup chopped oil-cured olives

6 tablespoons olive oil

1 (2-ounce) tin anchovies, drained of oil and minced into oblivion

3 tablespoons drained capers, roughly chopped

2 big garlic cloves (or 3 small), peeled and minced

1/2 teaspoon red pepper flakes

12 ounces spaghetti

2/3 cup grated parmesan (or pecorino)

Directions

Set a big pot of water on the stove over high heat to come to a boil. When it does, add the salt.

Meanwhile, make the sauce. Combine the parsley, olives, olive oil, anchovies, capers, garlic, and red pepper flakes in a big bowl.

When the water is boiling, add the pasta. Cook until al dente (I like to start tasting noodles after 8 minutes). Use tongs to transfer the pasta to the bowl with the sauce. Toss. Season with salt to taste (you probably won’t need it, but always good to check).

Serve with the cheese alongside for everyone to sprinkle on top.

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