Name: Campanelle with Eggs and Capers
Yield: 4 Servings
Ingredients: ½ pound campanelle (or other short pasta); ¼ cup olive oil; 4 anchovy fillets; 2 finely chopped garlic cloves; 2 tablespoons capers; ¼ teaspoon crushed red pepper flakes; ¼ cup finely grated Parmesan; 2 teaspoons fresh lemon juice; 4 coarsely grated hard-boiled large eggs; ½ cup fresh flat-leaf parsley leaves

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Danny Kim

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Recipe notes