For my cash, probably the most scrumptious pantry pasta is tuna pasta, a lot in order that even in its most bare-bones iteration (pasta, olive oil, tuna, salt), it looks like a deal with and never the results of nothing-in-the-fridge desperation.
Nonetheless, there are methods to make it even higher, and this model is one which I developed once I needed so as to add a vegetable to make the dish extra well-rounded — however nonetheless had nothing within the fridge. It contains canned artichoke hearts, also referred to as the one vegetable I’ll eat from a can. In reality, I maintain them stocked in my cupboard always alongside beans, tomatoes, fish, olives, capers, rice, pasta, panko, grains…you get the concept. They’re an oft-overlooked pantry staple whose slight tang goes exceptionally properly with tuna. Oh, and the aforementioned capers and panko? They make an look right here, too.
Begin by draining an 8.5-ounce can of artichoke hearts. These come complete and quartered; both works nice. (However please, don’t purchase a flowery marinated selection. For this recipe, you need your hearts straight-up.) In the event that they’re complete, reduce them into quarters. I like to put out the items on a dish towel or paper towel to assist soak up a number of the moisture as a result of they nonetheless retain so much even after you’ve drained them.
As these sit, convey a big pot of generously salted water to a boil. Drain a 5-ounce can of tuna in olive oil and put aside. For me, tuna in water is no-go; the fish doesn’t have almost as good of a texture as filets packed in oil. (When you use a bigger jar, weigh the quantity you want.)
Subsequent, make the pasta topping. Roughly chop 2 teaspoons of capers. You don’t want to fret about them ending up in even items, however attempt to goal for smaller bits. Warmth 1 tablespoon of olive oil in a 10-inch stainless-steel skillet. I desire to make use of contemporary olive oil somewhat than the remnants from the can of tuna, which isn’t at all times high-quality and should have too sturdy of a fishy odor. Add the chopped capers and ¼ cup of panko breadcrumbs, stirring so all the pieces will get coated in oil as evenly as attainable. Let the combination sizzle, stirring often in order that it will get as evenly golden brown as attainable, about 5 minutes. Flip off the warmth, add a pinch of flaky salt, stir once more, after which put aside. I consider this like a salty Parmesan substitute, which additionally provides some crunch.
Now comes a small quantity of non-compulsory prep work. I like so as to add 2 tablespoons of chopped chives and 2 tablespoons of chopped parsley. I feel these herbs supply a welcome freshness, however you may depart them out altogether in order for you a real pantry pasta, or simply use one or the opposite. One other nice substitution can be a smooth herb like dill or basil.
Make it possible for the stainless-steel skillet you used for the topping is cleaned (no straggling breadcrumbs left to burn) and set it over medium warmth. Pour in 1½ tablespoons olive oil, let it get scorching, after which dump within the artichokes. Season them with a pinch of kosher salt, some freshly cracked black pepper, and (once more, non-compulsory) a pinch of chili flakes. Let that prepare dinner for about 10 minutes, stirring often. If the pan will get too dry at any level, add extra oil. The artichoke items will keep principally smooth, however they’ll get some brown frizzled edges and shrink down, shedding their moisture and concentrating their earthy taste.
In the meantime, pour 4 ounces of pasta into the boiling water. You’ll be able to go along with any form you want, although I desire quick and stout (versus lengthy and skinny) for optimum chunky bites. I attempt to time this in order that the pasta — which you’ll prepare dinner till simply shy of al dente — is prepared when the artichokes are accomplished. However don’t overthink it; there’s wiggle room on either side. In case your pasta is completed first, let it sit as soon as drained. In case your artichokes are accomplished first, flip the warmth down a smidge in order that they don’t burn.
When the pasta is completed, reserve a little bit of pasta water (a cup needs to be greater than sufficient) and drain.
Pour the pasta and a splash of pasta water into the skillet, tossing as you go, in order that the underside of the pan deglazes, and also you begin to get a saucy, shiny sheen over all the pieces. Add a splash or two extra pasta water if obligatory.
In the course of the ultimate few tosses, as all the pieces is coming collectively, add the tuna, all of the herbs, and a squeeze of lemon juice.
Plate, high with the breadcrumb combination — and be thrilled that your fridge was naked.
Further picture illustration credit: bowl picture by Emma Wartzman
