Pantry Pasta Puttanesca
A bold and briny Italian pasta dish combining pantry staples like anchovies, capers, olives, and tuna with tomatoes and aromatics. This classic puttanesca sauce creates a quick and flavorful weeknight dinner.
Ingredients
- •1 lb linguine
- •1 tsp Kosher salt
- •14 oz diced tomatoes
- •½ cup extra-virgin olive oil
- •¼ cup capers
- •6 fillets anchovy fillets
- •1 Tbsp tomato paste
- •⅓ cup Kalamata olives
- •2 tsp dried oregano
- •½ tsp crushed red pepper flakes
- •6 oz oil-packed tuna
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
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 min
- 4.
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.
12 min
- 5.
Divide pasta among plates. Top with fried capers.
2 min
