This NY Times Cooking recipe may be meant for “midnight” dining, but we can report that it’s delightful at dinner, lunch and before bed. Don’t let the simple ingredients fool you — anchovies and capers are optional, by the way — because the end result is a yummy bowl of goodness. We’ve adapted the recipe slightly because our skinnypasta HIGH PROTEIN Spaghetti cooks so quickly and, on that note, you can feel good about eating a dish with an added protein boost!
Warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.