Salty anchovies and brined capers melt into olive oil to make a pungent, silky sauce for pasta. This shelf gives you the whole foundation; you just need to boil the pasta and finish it in the pan with the anchovies and their oil.

Serves 2. 20 minutes, 15 at the stove.

About 530 calories a serving, 29 g protein, 85 g carbohydrate, 7 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 oz of pasta. Cook until just tender, about 10 minutes; reserve 1 cup of the starchy cooking water, then drain.10 min
2. While the pasta cooks, pour the tin of rolled anchovies and capers into a cold large skillet with all their oil. Mince 2 cloves of garlic and add them to the pan. Set over medium heat and stir gently until the anchovies soften and begin to break down into the oil, about 2 minutes; the sauce is ready when fragrant and the fillets start to dissolve.2 min
3. Add the drained pasta to the skillet with 1/2 cup of the reserved pasta water and toss to coat everything in the savory oil. If the pasta looks dry, add more pasta water a few tablespoons at a time until it moves loosely in the pan. Season with a pinch of pepper and taste before adding salt, since the anchovies and capers already bring plenty.

Note Swap the pasta for rice or couscous if you prefer. Leftovers keep in the refrigerator for two days and can be warmed gently in a skillet with a splash of water. Serve with a wedge of lemon and crusty bread to soak up the oil.