Pantry Pasta
This recipe makes use of simple pantry staples like pasta, canned tomatoes, and anchovies to create a rich, flavourful sauce that's satisfying and easy to prepare. With a hint of spice from chilli flakes and the briny goodness of capers and olives, this is a moreish mid-weeker to keep everyone happy. Add a can of tuna if you need an extra protein hit. Recipe from Sam Parish for RNZ
Serves 4 / Prep time: 10 minutes / Cook time: 15 minutes
Ingredients
- 500g penne pasta
- 1 brown onion or French eschalot, chopped
- 2 garlic cloves, sliced
- 1 ½ Tbsp capers
- ¼ cup kalamata olives
- 4-5 anchovies in oil
- 1 tsp chilli flakes (or more if you like it hot)
- ¼ cup (60ml) extra virgin olive oil
- 1 Tbsp tomato paste
- 400g canned diced tomatoes
- 50g butter, chopped
- Chopped parsley and shaved pecorino to serve
Method
Bring a large saucepan of water to the boil and cook the penne pasta for 3 minutes less than the recommended cooking time.
Meanwhile, place the onion, garlic, capers, olives, anchovies, and chilli flakes on a board and use a large knife to chop them together into a finely chopped mixture.
Heat the oil in a saucepan over medium-high heat. Add the chopped mixture and cook for 3 minutes or until the onion has softened. Add the tomato paste and cook for 1 minute to darken slightly, then add the canned tomatoes and stir to combine. Simmer on low heat until the pasta is nearly ready.
Once the pasta is ready, transfer 2 cups of the pasta water to the sauce, then strain the pasta and add it to the sauce along with the butter. Stir for 3 minutes to coat the pasta and reduce the sauce. Season to taste.
Divide between bowls and top with parsley and shaved pecorino to serve.