Call it what you want -- I think we all have a version of this pasta. My housemate Wojciech often announces he is "just gonna make a quick pasta," and when he does, my heart soars: His version is always heavy on the garlic, anchovies, capers and olives, and I love him for it.
The key here is making the most of what you have in the pantry, so that at all times you can whip up a delicious bowl of pasta, should the need arise. Below is just one delicious version, but other worthy components include marinated artichokes, tomato paste, confit tomatoes, confit garlic, jarred peppers, canned beans, breadcrumbs and of course other canned fish.
Swap option: Instead of anchovies, use 1 tablespoon white miso to keep this recipe vegetarian. Use gluten-free pasta to keep this recipe gluten-free.