Adapted from Bon Appetit
- ½ pound campanelle (or other short pasta)
- ¼ cup olive oil
- 4 anchovy fillets, minced
- 2 finely chopped garlic cloves
- 2 to 3 tablespoons capers
- ¼ teaspoon crushed red pepper flakes (or more or less to taste)
- ¼ cup finely grated Parmesan
- 2 teaspoons fresh lemon juice
- 4 coarsely grated (I prefer to chop them) hard-boiled large eggs
- a handful of greens such as watercress or arugula (or chopped parsley to taste)
- Cook campanelle in salted water until al dente; drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Note: If you do this before your pasta finishes cooking, just bring it back up to a simmer before tossing it with the pasta.
- Place pasta in a large mixing bowl, toss with 2 tablespoons reserved cooking liquid, the warm anchovy sauce, parmesan and lemon juice. Taste. Add kosher salt and pepper to taste. Throw in eggs and greens or parsley. Toss again. Taste and add more pasta cooking liquid as needed until sauce coats pasta. You might want to add a splash more lemon juice, too. I usually end up using a quarter cup of the pasta cooking liquid and a squeeze more of lemon.