The original pantry mealyou can whip it up with almost no notice.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
My familyknowshow to stock a pantry.
Dad kept our basement pantry solidly stocked, and I certainly inherited the gene.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
We would joke that if the world ended, we would survive the longest because of our collective pantries.
(And if youre missing something, substitute it or leave it out!)
Published by Union Square & Co. Add the pasta and cook until al dente according to the package directions.
Simply Recipes / Photo by Andrew Bui / Food Styling by Kaitlin Wayne
Reserve 1 cup of the pasta water, then drain.
Meanwhile, in a large skillet, heat the olive oil over medium heat.
When the oil is shimmering, add the garlic, anchovies, black pepper, and pepper flakes.
Cook, stirring to break up the anchovies, until the garlic begins to brown, about 5 minutes.
Remove from the heat until the pasta is done cooking.
Use tongs to toss and coat the pasta.
Slowly add the Parmesan, tossing to combine.
Remove the skillet from the heat.
Taste for seasoning, then top with the breadcrumbs and parsley.
Serve immediately with more Parmesan.
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