This is the pasta you make when you have not been to the market. Jarred sun-dried tomatoes, brined capers, a couple of anchovy fillets. Everything is in the pantry, and dinner is done before the pasta water fully boils.
The anchovies dissolve into the oil and you cannot identify them in the finished dish. They add a low, savory note that keeps the tomatoes from reading too sweet. Skip them if you want: the dish still works, it just loses some depth.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a rolling boil. Season generously with salt.
Heat the olive oil in a wide skillet over medium heat. Add the garlic, sliced thin, and cook until pale gold, about 2 minutes. Add the anchovies if using and press them into the oil with a wooden spoon until they dissolve, 1 to 2 minutes.
Add the sun-dried tomatoes and capers. Cook 3 to 4 minutes, stirring occasionally, until the tomatoes soften slightly and the oil takes on their color. Remove from heat.
Cook the trofie for 18 minutes. Reserve 1/2 cup of pasta water, then drain.
Add the trofie to the skillet with 4 tbsp of pasta water. Return to medium heat and toss for 1 minute until the sauce coats the pasta.
Remove from heat. Tear in the parsley and finish with black pepper. No extra salt needed: the capers and anchovies do that work.
You made Trofie ai Pomodori Secchi e Capperi. Time to eat.
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Sun-dried tomatoes vary in how much salt they carry. Taste the sauce before adding any. With anchovies and capers both in the pan, extra salt is rarely needed. Rinse the capers thoroughly: residual brine can tip the whole dish over.
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