AuthorJim BrownSpaghetti with Capers, Stuffed Olives, Anchovies and Tuna. Hat tip to Kenji Lopez-Alt at Serious Eats.
Kitchen Essentials
Just a pot to boil the pasta and a skillet for the sauce.
Prep
On this one, we will do all the prep during class.
Ingredients
We're going to cook the pasta in less water than normal and for just a touch shorter time than recommended on the pasta box. We want the pasta water extra starchy to help us bind the sauce. We're also going to finish the pasta in the sauce.
So either boil the pasta in your usual pasta boiling pot with a little less water or in a large skillet or saucepan. Stir occasionally to keep the pasta from sticking.
While the pasta is cooking, in a medium skillet combine about 4 TBSP of EVOO, sliced garlic, chopped anchovies and red pepper flakes and cook over medium heat until the garlic is very lightly golden - 3-5 minutes. Adjust the heat to keep it barely sizzling. Add the capers and the olives and give it a stir.
Add tomatoes, stir and keep gentle simmer. Continue to simmer until the pasta is cooked just short of al dente - about a minute less than the recommended cooking time.
Using tongs - transfer pasta to the sauce. If you're going to use a colander and drain the pasta - make sure that you save a cup of the pasta water - we're going to add some to the sauce.
Add a few TBSP of the pasta water to the sauce and crank up the simmer. Cook, stirring and shaking the pan and adding more pasta water if necessary to keep the sauce loose until the pasta is perfect - a couple of minutes longer. The pasta will cook more slowly in the sauce. Stir in a couple of TBSP of EVOO, parsley, cheese, can of tuna. Break up the tuna and season the dish to taste with salt and pepper. Go easy on the salt because this dish has a number of salty ingredients.
Top with extra cheese and enjoy!
Ingredients
Directions
We're going to cook the pasta in less water than normal and for just a touch shorter time than recommended on the pasta box. We want the pasta water extra starchy to help us bind the sauce. We're also going to finish the pasta in the sauce.
So either boil the pasta in your usual pasta boiling pot with a little less water or in a large skillet or saucepan. Stir occasionally to keep the pasta from sticking.
While the pasta is cooking, in a medium skillet combine about 4 TBSP of EVOO, sliced garlic, chopped anchovies and red pepper flakes and cook over medium heat until the garlic is very lightly golden - 3-5 minutes. Adjust the heat to keep it barely sizzling. Add the capers and the olives and give it a stir.
Add tomatoes, stir and keep gentle simmer. Continue to simmer until the pasta is cooked just short of al dente - about a minute less than the recommended cooking time.
Using tongs - transfer pasta to the sauce. If you're going to use a colander and drain the pasta - make sure that you save a cup of the pasta water - we're going to add some to the sauce.
Add a few TBSP of the pasta water to the sauce and crank up the simmer. Cook, stirring and shaking the pan and adding more pasta water if necessary to keep the sauce loose until the pasta is perfect - a couple of minutes longer. The pasta will cook more slowly in the sauce. Stir in a couple of TBSP of EVOO, parsley, cheese, can of tuna. Break up the tuna and season the dish to taste with salt and pepper. Go easy on the salt because this dish has a number of salty ingredients.
Top with extra cheese and enjoy!
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