🍝 Roman Pasta -> 12 Minutes

The very first fast food recipe... and it's cheap too?

Author

Nahren Recipe Club
July 20, 2025

Hey there 👋

Glad you made it. I’m Andrew, your guide to thrifty suppers that never taste cheap. Each Sunday (and maybe more?) I drop one recipe never more than 3 bucks a plate (and ready in 15). Every email is written and sent by me, so just reply to ask questions, give feedback, or just say hi - I read every note.

A quick time-travel to ancient Rome

Two thousand years ago, soldiers carried dry laganum sheets plus jars of garlicky oil mixed with garum, a salty fermented fish sauce. Tossed together over a campfire, it became the original fast food of Western society. Swap garum for a squeeze of anchovy paste (or a dash of soy sauce), and you get that same deep savour without hunting specialty shops.

Pasta alla Pantry

Ingredient

Amount

Est. cost*

Dry spaghetti

six ounces

$0.40

Canned chickpeas, drained

one fifteen-ounce can

$0.79

Olive oil

three tablespoons

$0.36

Garlic, minced

two cloves

$0.10

Anchovy paste or soy sauce

one teaspoon

$0.12

Dried oregano

half teaspoon

$0.05

Crushed red pepper flakes

pinch

$0.02

Salt and black pepper

as preferred

—

*Prices pulled with Nahren, July 2025. Your store may vary.

Recipe:

  1. Bring salted water to a boil and drop the pasta.

  2. While it cooks, warm olive oil in a skillet, add garlic and pepper flakes, stir thirty seconds.

  3. Stir in anchovy paste or soy sauce, oregano, and three tablespoons starchy pasta water until glossy.

  4. Add chickpeas, simmer two minutes.

  5. Drain pasta one minute early, move it into the skillet, swirl until every strand shines.

  6. Crack fresh pepper and you’re done

Share the feast

Know someone who loves cheap speedy dinners? Forward this email so they can ride along.

  • Curious where this recipe is cheapest for you? Use the app Nahren and find exactly where it’s priced best.

See you next Tuesday 📅

What kind of food should we do next?