Quick Italian Pantry Pasta (Print Version)
# Ingredients:
→ Pasta & Sauce Base
01 -
8 ounces spaghetti or your favorite pasta
02 -
1 can (28 oz) whole San Marzano tomatoes with their juices
03 -
1/4 cup good quality olive oil
→ Aromatics & Seasonings
04 -
6 plump garlic cloves, minced
05 -
1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
06 -
4-5 anchovy fillets, finely chopped
07 -
Sea salt and freshly ground black pepper
→ Mediterranean Additions
08 -
2-3 tablespoons briny capers, drained
09 -
1/2 cup Kalamata olives, pitted and halved
10 -
Fresh parsley leaves, roughly chopped
# Instructions:
01 -
Get a large pot of water boiling and season it generously with salt. Cook your pasta until perfectly al dente according to the package instructions.
02 -
Pour the whole tomatoes into a bowl and gently crush them with your hands (or a fork if you prefer) until they're broken down but still a bit chunky.
03 -
In a large skillet over medium heat, warm the olive oil and add the garlic, red pepper flakes, and anchovies. Let them dance together for 3-4 minutes, keeping an eye on the garlic to prevent it from burning.
04 -
Add your hand-crushed tomatoes, capers, and olives to the skillet. Lower the heat and let everything simmer gently for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors become best friends.
05 -
Season your sauce with salt and pepper to taste. Toss with the hot pasta, adding a splash of pasta cooking water if needed to reach your desired consistency. Shower with fresh parsley and serve immediately.
# Notes:
01 -
This classic Italian pantry meal comes together in about 30 minutes, perfect for busy weeknights!
02 -
For the best flavor, try to find San Marzano tomatoes - they're worth the splurge.
03 -
Feel free to adjust the garlic, anchovy, and olive quantities to your taste - there's no strict rule here!