Pantry Pasta Puttanesca

Pasta 119 Last Update: Feb 17, 2022 Created: Feb 17, 2022
Pantry Pasta Puttanesca
  • Serves: 2 People
  • Prepare Time: 30Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium
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With anchovies, Kalamata olives, and capers stocked in your pantry, you'll always have the option of briny, flavor-packed, classic Italian pasta for dinner.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide pasta among plates. Top with fried capers.

Pantry Pasta Puttanesca



  • Serves: 2 People
  • Prepare Time: 30Min.
  • Cooking Time: 30 Min.
  • Calories: -
  • Difficulty: Medium

With anchovies, Kalamata olives, and capers stocked in your pantry, you'll always have the option of briny, flavor-packed, classic Italian pasta for dinner.

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Divide pasta among plates. Top with fried capers.

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