By David Cohen

This pasta dish is reason enough to always have capers, anchovies, garlic, breadcrumbs and pasta in the pantry at all times. While you’re bringing your pasta water to a boil, saute three sliced garlic cloves in a heavy pour of extra-virgin olive oil over medium heat in a large saute pan. Brown the garlic on both sides and then discard.

Turn down the heat to low and add a cup of breadcrumbs or panko to the pan. Toss occasionally for a few minutes with a spatula until it’s thoroughly toasted and then set aside. Add some more oil to the pan along with some capers, a drained can of anchovy fillets and a pinch of red chili flakes. As it heats, break up the anchovies with a wooden spoon.

Before draining your pasta, reserve a cup of the water from the pot. Once drained, toss the pasta in the pan with the anchovies and capers, some grated parmesan, chopped parsley and the reserved pasta water as needed. Plate and top with the garlic breadcrumbs.