Climber and cook Karen Shinto came up with this 15-minute dinner. Fusilli works great here, because its deep ridges trap the tomato sauce and the garlicky anchovy oil, loading each piece with flavor.

Ingredients

• 12 oz. fusilli, such as Patagonia Provisions Organic Fusilli
• 24-oz. jar pasta sauce (such as vodka or arrabiata sauce)
• 2 cans Patagonia Provisions Roasted Garlic White Anchovies
• 2-oz. piece of Parmesan cheese
• Red chile flakes (optional)
• Large handful loosely packed basil leaves

Putting It All Together

1. Bring a medium pot of well-salted water to a boil. Add fusilli and cook until just tender, 10-12 minutes.
2. Meanwhile, heat sauce till simmering.
3. Drain pasta and pour into a serving bowl. Mix in tomato sauce. Stir in anchovies, breaking them up a little as you add them, and pouring in as much of the garlicky oil from the tin as you like.
4. With a vegetable peeler, shave thin slices of cheese right onto the hot pasta.  Add a few pinches of chile flakes if you like. Top with basil leaves, tearing them into bite-size pieces to release their wonderful fresh smell.