This is about the highest payoff, lowest effort recipe you will find. 15 minutes from start to finish with everything but some Italian parsley in the pantry. When you have some more time, feel free to use fresh/canned tomatoes and make your own sauce or grill a nice piece of white fish rather than the tinned version. Otherwise, speed to the finish with the pantry version. The mixture should be “splashy” as opposed to saucy or brothy. Too thin – reduce a few minutes. Too thick – thin with some fish or chicken stock. The biggest question remaining is whether to use a fork or a spoon…have both on hand!

INSTRUCTIONS:

Saute 3 to 5 anchovy fillets & a pinch of red pepper flakes (optional) in olive oil until broken up, add marinara or homemade sauce and cook for a few minutes. Add a handful of olives & capers and the cannelini beans, heat through and adjust seasoning. Ladle mixture into warm pasta bowls & top with tinned fish of your choice – tuna, sardines, trout, etc. Finish with chopped Italian parsley, a squeeze of lemon & a drizzle of olive oil. Enjoy!

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