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Pantry Pasta Puttanesca

 

  • 1 lb. linguine or other long pasta
  • Kosher salt
  • 1 (14-oz.) can diced tomatoes
  • 1/2 cup extra-virgin olive oil, divided
  • 1/4 cup capers, drained
  • 6 oil-packed anchovy fillets
  • 1 Tbsp. tomato paste
  • 1/3 cup pitted Kalamata olives, halved
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes

  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.
  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.
  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.
  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.
  5. Divide pasta among plates. Top with fried capers.
- we just didn't add the tuna.
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