This is a simple, delicious, go-to pasta that has the perfect balance of flavor and nutrition. You can also modify this recipe easily based on your tastes and preferences – for example, if you like more (or less) garlic, or more (or less) tomatoes, feel free to adjust!

Ingredients
– A good handful of cherry tomatoes
– A couple of garlic cloves
– One bunch of basil leaves
– Six or so anchovies fillets (depending on how much you like anchovies!)
– Single serving of your favorite pasta (fresh or dried)
– Dried ground chili peppers (optional for a kick)
– Greens of your choice! Some of my favorites are kale, arugula, or spinach
– Olive oil, salt, pepper

Directions
1. Prep your ingredients by slicing the cherry tomatoes in half; mincing the garlic; and cutting a chiffonade of basil.
2. Boil your pasta water with olive oil and salt. Cook your pasta according to directions.
3. While your pasta is cooking, heat a tablespoon of olive oil over medium heat (I like to use the olive oil from the container the anchovies are stored in to give them extra flavor).
4. Add the garlic to the pan, and let brown until toasty and aromatic, but not burnt.
5. Add tomatoes and half of your basil to the pan, and let cook down for a couple of minutes. (Optional: Add dried ground chili peppers to spice it up).
6. Lower the heat on your stovetop, and add anchovy filets to the pan, breaking them up until they become of sauce consistency.
7. Drain your pasta and add it to the pan, stirring to get all of those delicious flavors together.
8. Remove your pasta from the pan and set aside in a bowl (I like to keep mine in the microwave or oven to keep it warm while finishing the final steps of the dinner). Top with remaining basil chiffonade.
9. Add your greens to the pan (they’ll benefit from the anchovy and garlic flavor that is still there!), with a dash or sea salt and pepper. You can also add any extra garlic you have to the veggies.
10. Cook veggies until they are rich green and ready.
11. Enjoy your pasta and veg!