PANTRY PASTA PUTTANESCA
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
- While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate, reserving oil in skillet.
- Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.
- Divide pasta among plates. Top with fried capers.
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Samir Zaland
[email protected]This pantry pasta puttanesca was a bit too oily for my taste. I think I'll drain the oil from the anchovies and olives next time.
wize ronald
[email protected]This pantry pasta puttanesca was a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Nadia Haraburda
[email protected]I was pleasantly surprised by this pantry pasta puttanesca. I didn't think I would like the combination of anchovies and capers, but it was actually really good. I'll definitely be making this again.
Babu Kanxta
[email protected]This pantry pasta puttanesca was a great way to use up some leftover ingredients. I had some anchovies, capers, and olives in my pantry, and I was able to make a delicious meal with them.
Nh Telicom
[email protected]This pantry pasta puttanesca was a good starting point, but I made a few changes to suit my taste. I added more garlic and red pepper flakes, and I used a different type of pasta (spaghetti instead of penne).
Thabo Ndebele
[email protected]I found this pantry pasta puttanesca to be a bit bland. I think I'll add more garlic and red pepper flakes next time.
Alishah khan
[email protected]This pasta puttanesca was a bit too salty for my taste. I think I'll use less anchovies next time.
David R
[email protected]I was really impressed with this pantry pasta puttanesca. It was so easy to make and it tasted like it came from a restaurant. I will definitely be making this again.
Mondlikayise Kunene
[email protected]This pasta puttanesca was delicious! The sauce was flavorful and the pasta was cooked perfectly. I will definitely be making this again.
Aayush pun Magar
[email protected]I've been making this pantry pasta puttanesca for years and it's always a crowd-pleaser. It's so easy to make and the ingredients are always on hand. I love the way the anchovies and capers add a salty, briny flavor to the dish. I also like to add a
Tamim Ahamed
[email protected]This pasta puttanesca was a hit with my family! The briny flavors of the anchovies and olives really shined through, and the capers added a nice tang. I also loved the addition of the tomatoes and parsley, which gave the dish a fresh and vibrant flav