Make This for Dinner When You Swear There’s Nothing To Eat

My family knows how to stock a pantry. Dad kept our basement pantry solidly stocked, and I certainly inherited the gene. It originated with Bimpy, my grandfather, whose basement was always like a proper NYC bodega, with shelves stocked to the brim when he was still able to race up and down the stairs.

We would joke that if the world ended, we would survive the longest because of our collective pantries. You might say I put that theory to the test when March 2020’s lockdown began, and, well, here we are.

For all my fellow pantry queens out there, I’m happy to present the original pantry meal: aglio e olio. Bimpy and Grandma Katherine, my grandmother, would whip up this dish the second anyone passed through their doors because they had everything for the dish on hand at all times—and I bet you do, too. (And if you’re missing something, substitute it or leave it out!)

Olive oil, garlic, and anchovies are the foundation, and then you can throw in anything else that makes sense, like pitted olives or seared scallops as a special treat. This recipe is the perfect starting place, but it’s truly the most flexible, customizable, ready-in-a-flash comfort meal possible!

Cook the pasta:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.

Cook the garlic and anchovies:

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.

Toss pasta and serve:

Return the skillet to medium heat and add the pasta, butter, lemon juice, olives, and 1/4 cup of the reserved pasta water. Use tongs to toss and coat the pasta. Slowly add the Parmesan, tossing to combine. Continue to add the reserved pasta water, 1/4 cup at a time, as needed to create a thick sauce. 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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