You can never have enough pantry pasta

This one has caramelized lemons and anchovies.

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Another pantry pasta recipe published on the internet? Yawn! Well, fine. While I don’t know if the world needs more of these, I do believe that there are limitless combination possibilities out there in the pantry pasta-matrix—and when you find a good one, you should probably write it down.

Now, when I say the “pantry” part of pantry pasta, what I really mean is “always in my kitchen” (but that’s not alliterative, so!). Because while the the recipe’s ingredients are long-lasting and affordable, technically I store most them in the fridge—including unopened tins of anchovies, h/t Anna!

Speaking of which, a 2-ounce tin of anchovies has about 12 fillets, which is just a smidge too much for the recipe. I call the extras a chef’s treat, to be snacked on while you’re waiting for the pasta water to boil. (Vegetarians or people who swear they don’t like anchovies can swap them for 2 tablespoons of finely chopped brined capers.)

To make this heftier, add a tin or two of oil-packed sardines or a can of white beans to the pan with the caramelized lemons etc, just before adding the cooked pasta. (I live with someone who is currently trying to eat like a millions grams of protein with every meal, SOS, but maybe that’s also you?)

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Note: Thanks to Cristel for sponsoring the content above. I used their 10” Frying pan here, and think it’s fantastic. And since you know I love a deal, use my code REBECCA30 at checkout for a 30% discount on Cristel.

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Spicy Caramelized Lemon and Anchovy Pasta

Serves 3-4

Ingredients
1 small lemon
Kosher salt
12 ounces long pasta (I like linguini)
1/4 cup olive oil
3 garlic cloves, thinly sliced
8 oil-packed anchovy fillets
2 teaspoons chopped oil-packed Calabrian chiles or 1 teaspoon red pepper flakes, plus more to taste
Arugula or roughly chopped parsley, for serving (optional)

Method
Thinly slice the lemon, then cut into half-moons and remove any seeds.

Bring a large pot of water to a boil over high heat. Drop in the lemon slices and let them bob around for 1 minute. Pull out the lemons with tongs or a slotted spoon onto a towel-lined plate to dry off.

Bring the water back up to a boil, then add a handful of salt. Drop in the pasta and cook the pasta for 2 minutes less than what the packages says for al-dente. Scoop out 2 cups of pasta-cooking liquid, then drain the pasta.

While the pasta cooks, heat the oil in a large skillet over medium-high. Add the lemon. Season with a pinch of salt and few grinds of black pepper. Let fry, stirring occasionally, until both have started to caramelize, 4 to 6 minutes.

Add and the anchovies and Calabrian chiles and continue to cook until the anchovies are melted in, another minute or so.

Add the cooked pasta and 1 cup pasta-cooking liquid to the skillet and toss furiously until the pasta is cooked through, about 2 minutes. If the pasta seems at all dry, add more pasta-cooking liquid by the splash. Taste and season with more salt or Calabrian chiles. I like to add a couple handfuls of arugula or parsley, to wilt in before serving.