When I don’t want to cook, I cook pasta. Specifically, this pasta, with my favorite ingredients. We used spaghetti here—a shoutout to traditional aglio e olio—but use whatever you have around, be it curly cavatappi or whole-wheat penne. If it’s smothered with anchovies and olive oil, it’ll be (kisses fingertips) great. —Emma Laperruque
(2-ounce) tin anchovies, drained of oil and minced into oblivion
drained capers, roughly chopped
big garlic cloves (or 3 small), peeled and minced
red pepper flakes
grated parmesan (or pecorino)
In This Recipe
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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.