One-Pan Parmesan & Anchovy Pantry Pasta

• 12 ounces pasta
• 1/4 cup olive oil
• 3/4 teaspoon red pepper flakes
• 1 tablespoon capers, roughly chopped
• 4 filets of canned anchovies
• 1 clove of garlic
• 1/4 cup shaved parmesan cheese
• 1 cup arugula, spinach, or baby kale
• 2 tablespoons parsley

1. Set a pot of heavily salted water to boil according to the instructions on your box of pasta.
2. Pour olive oil into a cast iron skillet over medium heat. Heat until shimmering.
3. Add red pepper flakes and capers to the pan; cook for 2-3 minutes
4. Add whole anchovies to the skillet; stir gently to break apart the filets. They should break down very easily.
5. Add your garlic to the pan and stir. Let the garlic lightly brown, and then turn off the heat. The garlic will cook through with the residual heat from the skillet.
6. Add your pasta to the olive oil mixture; stir to combine.
7. Add parsley, greens, and parmesan. Stir to combine. Serve with more parsley, red pepper flakes, and freshly cracked black pepper.

pasta, olive oil, red pepper, capers, anchovies, clove of garlic, parmesan cheese, arugula, parsley

Taken from food52.com/recipes/77428-one-pan-parmesan-anchovy-pantry-pasta (may not work)