I call this Garlicky Anchovy Pasta a “pantry pasta” dish because it’s made with ingredients that I almost always have around. Which means it’s fantastic for those nights when you need to whip up dinner, but heading to the grocery store is one step more than you have energy for. The anchovies add umami but both their substance and flavor melt into the dish such that it’s a hit even with my anchovy-shy friends. And everyone loves the garlicky crunch of the bread crumb topping.

Guessipe

• 1 lb pasta (whatever shape you like)
• 3/4 cup bread crumbs
• 1 tsp lemon zest
• 10 garlic cloves, minced and divided in half
• 1/2 cup olive oil, divided in half
• 12 oil-packed anchovy fillets
• 1/2 tsp red pepper flakes
• 2 TBSP lemon juice
• 2 cups parsley, chopped
• 1/2 cup grated parmesan
• salt and pepper to taste

Boil the pasta until just al dente.

Heat 1/4 cup olive oil over medium heat. Add bread crumbs, lemon zest, and half of the garlic. Salt and pepper to taste. Stir and cook until golden brown. Set aside.

Heat the remaining 1/4 cup olive oil over medium-low heat. Add the remaining garlic, anchovy, red pepper flakes, and lemon juice. Stir and cook until anchovies melt.

Add the parsley, pasta, half the parmesan, and half the bread crumb mixture, plus a splash of olive oil if the pasta seems dry.

Salt and pepper to taste. Top with the remaining parmesan and bread crumbs.