03.16.10 by Stacy
“We Have No Food in the House” Pantry Pasta
Between Tiger’s Mistress Gate and New Year’s-resolution making, we’ve had no extra mental space to devote to thinking about dinner. Last night, we stumbled across a keeper by combining random jarred and canned ingredients in a pasta that’s so flavorful and memorable, you won’t even care if you miss a Team Tiger update.
We love those moments when the stars align and all the ingredients of a great dish come together like kismet — not unlike going to Perkins on a Saturday morning with the old ball and chain who’s too distracted by the weekend edition to notice the hottie serving you pancakes. Yeah, the day is gonna be delicious. We had that same glorious serendipity while slapping together random pantry foods after a long day of toiling for The Man. Our brief: fast, memorable and savorable [we're withholding the obvious mistress #5 mention].
Note the ingredients below would probably welcome some real vegetables and fresh herbs, but alas we had none. And frankly we didn’t miss them.
- 1 jar Italian tuna fillets in olive oil
- 1/2 jar Kalamata olives, sliced
- 1/2 jar pesto (we used sun-dried tomato)
- 1/2 jar capers
- 1/2 jar artichoke hearts, chopped
- 1/2 cup pine nuts
- 1/2 box Pomi tomatoes
- 6 cloves garlic (or jarred minced if you’ve got it)
- Olive oil
- Cooked ziti, penne or…(whatever’s on hand)
- Brown garlic in sauté pan. Add pine nuts and cook 1 to 2 minutes.
- Toss in olives, pesto, capers, artichokes and tuna. Cook for 2 to 3 minutes.
- Thin sauce by adding Pomi tomatoes (a 1/4 cup of red wine works too, if you’ve got the bottle open and ready … if you don’t, shame on you).
- Add cooked ziti to pan and combine.
- Top with freshly shaved Parmesan and black pepper.
Serve in sleek pasta bowl — this Teema design was created in 1952, but it’s chic factor is evergreen.