Utility Belt Penne

You know how Batman always has everything he needs fastened to his all-purpose, super-duper utility belt? In the same way, you've always got everything you need in the refrigerator for one-dish pasta.

Start with some olive oil. Add some chopped onion of any kind, yellow, green, sweet. Leeks work, scallions do, too. Saute for about two minutes.

Add a couple of cloves of sliced garlic, and a couple of sliced anchovies. Saute for another minute.

Add four or five Roma tomatoes, chopped, or a can of stewed tomatoes, or a can of chopped tomatoes. Add some hearty shakes of dried Italian herbs, stir, and cook down for a minute or two. Add salt, but only a little because there is plenty in the anchovies and capers and cheese, and pepper to taste. Add a pinch of sugar if you feel like it.

Add a cup or two of chicken broth. It's better if you make your own, but canned is fine. Add a glug or two of wine, red or white, whatever you have on hand.

Bring to a simmer, and add a couple of handfuls of penne pasta. Yes, I know you're supposed to cook it separately, but why dirty another pan, especially when the pasta will soak up all that lovely broth you're putting together?

Bring back to a simmer and let cook for twelve minutes, or until pasta is al dente. Feel free to test, you'll know it when you bite into it.

Just before serving, toss in a tablespoon or so of capers. Garnish with parmesan, the good stuff, the stuff you should always have on hand, and serve.