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 appears 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 wished 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 called the one vegetable I’ll eat from a can. In reality, I hold 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 nicely 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 advantageous. (However please, don’t purchase a flowery 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 a number of the moisture as a result of they nonetheless retain rather a lot 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. (In the event 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 choose to make use of recent olive oil moderately than the remnants from the can of tuna, which isn’t at all times high-quality and should have too sturdy of a fishy scent. Add the chopped capers and ¼ cup of panko breadcrumbs, stirring so all the things will get coated in oil as evenly as potential. Let the combination sizzle, stirring incessantly in order that it will get as evenly golden brown as potential, 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 provide a welcome freshness, however you’ll be able to go away them out altogether if you’d like a real pantry pasta, or simply use one or the opposite. One other nice substitution could be a mushy herb like dill or basil.
Ensure that 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 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 sometimes. If the pan will get too dry at any level, add extra oil. The artichoke items will keep largely mushy, 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 possibly can go together with any form you want, although I choose brief 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 accomplished. However don’t overthink it; there’s wiggle room on each side. In case your pasta is finished first, let it sit as soon as drained. In case your artichokes are accomplished first, flip the warmth down a smidge so that they don’t burn.
When the pasta is finished, 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 things. Add a splash or two extra pasta water if essential.
In the course of the closing few tosses, as all the things is coming collectively, add the tuna, all of the herbs, and a squeeze of lemon juice.
Plate, prime with the breadcrumb combination — and be thrilled that your fridge was naked.
Further photograph illustration credit: bowl photograph by Emma Wartzman
