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 seems 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 consists of canned artichoke hearts, also called 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 thought. 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 entire and quartered; both works positive. (However please, don’t purchase a elaborate marinated selection. For this recipe, you need your hearts straight-up.) In the event that they’re entire, reduce them into quarters. I like to put out the items on a dish towel or paper towel to assist soak up among the moisture as a result of they nonetheless retain loads even after you’ve drained them.
As these sit, deliver 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. (If you happen to 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 intention for smaller bits. Warmth 1 tablespoon of olive oil in a 10-inch chrome steel skillet. I want to make use of contemporary olive oil moderately than the remnants from the can of tuna, which isn’t all the time high-quality and will have too sturdy of a fishy scent. Add the chopped capers and ¼ cup of panko breadcrumbs, stirring so every part will get coated in oil as evenly as attainable. Let the combination sizzle, stirring ceaselessly 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 elective 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’ll be able to go away them out altogether in order for you a real pantry pasta, or simply use one or the opposite. One other nice substitution could be a comfortable herb like dill or basil.
Be sure that the chrome 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 sizzling, after which dump within the artichokes. Season them with a pinch of kosher salt, some freshly cracked black pepper, and (once more, elective) a pinch of chili flakes. Let that cook 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 largely comfortable, 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 may go together with any form you want, although I want quick and stout (versus lengthy and skinny) for optimum chunky bites. I attempt to time this in order that the pasta — which you’ll cook dinner till simply shy of al dente — is prepared when the artichokes are carried out. 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 carried out first, flip the warmth down a smidge so 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 every part. Add a splash or two extra pasta water if mandatory.
Through the last few tosses, as every part 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.
Extra photograph illustration credit: bowl photograph by Emma Wartzman
