In The Classic Pasta Cookbook, Hazan talks about the virtues of pasta aglio e olio as a simple, low-effort dish -- basically just pasta tossed with olive oil and a bit of sauteed garlic. And he's not wrong, but often I want something that's no more effort to make, but a has a bit more punch to it. This is that sauce; it's handy when we have a bit of leftover plain pasta after preparing a dish that doesn't quite call for a standard 450g package.

The anchovies described here are found in the grocery store packed whole in oil with generous quantities of red pepper flakes. I do not recommend using anchovy filets; they don't dissolve into the sauce the same way.

Quick Anchovy-Garlic Sauce

Ingredients

• 60-80 mL olive oil
• 3-4 whole anchovies packed in oil with chili flakes
• 1 entire bulb's worth of garlic cloves, peeled and minced
• basil and/or parseley to taste

Directions

1. Heat the oil in a small pan over medium heat.
2. Add the anchovies and cook, stirring occasionally, until they break down and dissolve into the sauce.
3. Reduce heat to medium low. Stir in the garlic and continue cooking until it is has softened and turned fragrant.
4. Add herbs if desired, toss with pasta and parmesan, and eat.