A briny, garlicky pasta that turns a quarter jar of capers into dinner for two. The capers are the star here, salty and sharp against soft pasta, with anchovies melting into the sauce for depth. This is a weeknight fix that tastes far better than it takes.

Serves 2. 20 minutes, 15 at the stove.

About 1110 calories a serving, 103 g protein, 93 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 cup [60 ml] capers, 6 fillets anchovies, 8 oz [225 g] pasta, 3 cloves garlic, 1/4 cup [60 ml] olive oil, to taste salt, to taste pepper, 1 lemon.

1. Bring a large pot of salted water to a boil and drop in eight ounces of pasta. Cook until one minute short of tender, stirring now and then, about nine minutes total.9 min
2. While the pasta cooks, mince three garlic cloves and warm one-quarter cup of oil in a large skillet over low heat. Add the garlic and six chopped anchovies, stirring until the anchovies dissolve into the oil, about two minutes.2 min
3. Raise the heat to medium, pour in one-quarter cup of capers and their brine, and simmer, stirring often, while you finish the pasta.
4. Scoop one cup of pasta water into a mug, then drain the pasta and tip it into the caper pan. Toss over medium heat, adding pasta water a splash at a time until the sauce coats the strands, about one minute. Taste and adjust salt and pepper.1 min
5. Divide between two bowls and finish each with a squeeze of fresh lemon juice.

Note Swap anchovies for a tablespoon of soy sauce if you prefer less funk. Leftovers keep three days in the fridge; warm gently with a splash of water. Serve with a green salad and crusty bread to soak the pan juices.

Two tablespoons of capers become the briny, salty anchor for creamy scrambled eggs on toast. This shelf is nearly bare, so capers take the lead and pull their full weight with nothing but eggs, butter, and bread to carry them through.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 14 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 tablespoons capers, 4 eggs, 2 tablespoons butter, to taste salt, to taste pepper, 2 slices bread.

1. Toast 2 slices of bread until golden brown and set them on two plates. While the toast cools slightly, crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined.3 min
2. Melt 2 tablespoons butter in a medium pan over medium heat. Pour in the eggs and let them sit for about 15 seconds until the edges begin to set.
3. Stir the eggs gently and continuously for 3 to 4 minutes until they are soft and creamy but fully cooked through. Fold in 2 tablespoons of capers during the last 30 seconds, then taste and adjust salt and pepper.4 min
4. Divide the scrambled eggs between the two pieces of toast and serve at once.

Note Swap capers for chopped fresh herbs if you have them, or use anchovies for a different briny depth. Leftovers do not keep; eat this hot. Serve with a side salad or a sliced tomato if you have one on hand.

Scattered capers from the jar's bottom are salty, briny, and underused, tonight they anchor a simple pasta with just garlic and oil, the way they taste best. This is what you cook when you're tired and the fridge offers almost nothing.

Serves 2. 20 minutes, 5 at the stove.

About 440 calories a serving, 15 g protein, 88 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons scattered capers, 8 ounces pasta, 3 cloves garlic, 3 tablespoons olive oil, to taste salt, to taste pepper.

1. Bring a pot of salted water to a boil and drop in 8 ounces of pasta, stirring once.
2. While the pasta cooks, mince 3 cloves of garlic and warm 3 tablespoons of olive oil in a skillet over medium heat until the garlic turns golden and fragrant, about 2 minutes.2 min
3. Drain the pasta when it is tender, reserving 1 cup of the cooking water, then tip it into the skillet with the garlic oil.
4. Add 3 tablespoons of scattered capers, a pinch of salt, and a grind of pepper, then toss, adding a splash of the reserved water to loosen the sauce until it coats the pasta lightly.

Note Swap anchovies for the capers if you have them, same amount, or finish with a small handful of torn parsley to add colour. Leftovers keep three days in an airtight container and reheat gently with a little water. Serve with a wedge of lemon.