Spaghetti with anchovy white bean sauce

In many Italian cookbooks, a section of dishes based on just pantry ingredients can be found. One of the essentials of Italian cuisine culture is a well-stocked pantry: A number of pastas, cheeses, capers and olives are standard ingredients that can are traditionally found and can be well incorporated into several dish options.

As the term begins, you may find yourself busy, but that doesn’t mean you have to result to takeout or eating out. The following recipe is a fast, delicious and extremely cheap dinner or lunch that, when your pantry is filled with the basics (anchovies, pasta, beans, capers and garlic), will come together in less than a half an hour. Buon appetito!

Ingredients

• 1 package of spaghetti (preferably whole wheat)
• Olive oil
• 2 garlic cloves
• 5 anchovies
• 1 shallot
• 1 can of white beans, drained
• 1 tablespoon of capers
• 2 tablespoons of parsley
• Fresh ground pepper

Method

Rinse your anchovies in cool water and pat try with a paper towel. Then, slice the garlic, mince the shallots and chop the parsley. Set all of the prepared elements aside.

Bring a large pot of water to a boil. When the water is boiling, add several pinches of salt, and then the pasta. On a separate burner, put a large skillet (big enough to hold pasta and beans) on medium high heat.

When the skillet is hot (test this by putting your hand over the skillet), add two tablespoons of olive oil. Add the anchovies, and stir until they melt and are fragrant. Next, add the garlic and then the shallot and cook until they are soft, around three minutes. Meanwhile, drain pasta and reserve ¼ cup of pasta water.

Add pasta water to skillet, and then the white beans. Sauté until warmed through, about five to six minutes.

Add the cooked pasta to the skillet, stirring frequently for a few minutes. Add the capers to the skillet, adding more if desired. Grind pepper and add parsley. Stir again, letting the flavors meld, and serve. ?