It's Pantry Pasta
Last week we peeked inside my pantry to find out what the heck is inside and this week we are going to make a lovely pasta dish that comes together in a snap using only pantry ingredients!
What you need from the pantry: olive oil, olives (I like Caselvetrano here), capers, two cans of tuna, bread crumbs, and one box of pasta. From the counter: one lemon, two cloves of garlic, salt + pepper, chili flakes. THAT. IS. ALL.
Set a pot of water to boil at medium-high heat. When it comes to a boil, generously salt the water and cook your pasta to al dente, depending on the pasta shape, this might be 8-10 minutes. Drain the pasta, reserving about one cup of the pasta water.
In a deep saute pan (I love this one from Food 52), add enough olive oil that a thin layer covers the bottom of the pan. Don't turn the heat on yet - make your mise en place!
MISE EN PLACE! This is your secret to being prepared in the kitchen. It is also a cute little collection of bowls and measurements that makes you feel incredibly capable (because you are, DUH). Ok, here is your mise en place plan: a medium-ish bowl for a few handfuls of olives. Break the olives up with your hands so they appear crushed, if you will. Use your tiniest bowl for two finely chopped garlic cloves. In another tiny bowl, add a couple of tablespoons of drained capers. Next, zest your lemon in a small bowl. In a yet another small bowl (please, stay with me here), squeeze half of the lemon. Be sure your kosher salt, pepper and red chili flakes are close by. Pro tip: always keep your kosher salt and pepper close to your primary cooking space. This will ensure that it is readily available as you taste-as-you-go. Also, always taste-as-you-go.
Heat your pan, dearies. Over medium heat, when the oil shimmers, add the garlic, capers and lemon zest. When these ingredients become fragrant, add a pinch or two of red chili flakes. This is your dinner, so make it as spicy as you like. Toss the olives in and drained tuna and lemon juice. Give the pan a shimmy or two and observe the feeling you have as you prepare a meal for yourself and maybe others - it’s a feeling like no other.
Add salt + pepper to taste and toss the tuna mixture with your pasta and pasta water. Set this aside while you wipe your sauce pan clean with a paper towel. Return the pan to heat with a tablespoon of olive oil and about 1/3 cup bread crumbs. I like these because my mom raised me and I know better. With a spatula or wooden spoon, toast the breadcrumbs. Serve over the pasta and garnish with parmesan cheese and lots of fresh parsley. Ask someone at the table to clean up ;).
I love this pasta and I love you.
xo, dena
