Pasta with garlic, anchovies, pepper flakes and oily breadcrumbs -- I learned this from an old Mario Batali cookbook, and it's become a favorite from-the-pantry meal: heat a few tablespoons of olive oil in a large skillet. Add fresh breadcrumbs and cook over medium heat until golden and crisp, about 7 min. Meanwhile bring a large pot of salted water to a boil. Cook pasta; drain, reserving some of the pasta cooking water. Meanwhile, transfer crumbs to a plate. Wipe out pan, add more olive oil, being more generous this time. Add a few minced anchovies, garlic and pepper flakes to taste. Cook over low heat. If garlic begins turning brown, remove pan from heat. When garlic and anchovies are soft, turn up the heat, add pasta and cook for 30 seconds, tossing to combine and coat. Add a splash of cooking liquid if mixture seems dry. Add a handful of reserved oily crumbs or more to taste. Serve immediately. Any extra crumbs can be stored at room temperature for days.