Some nights call for a quick, satisfying dinner that doesn’t require a grocery run. This pasta dish is perfect for those “dinner emergencies”—it comes together in under 30 minutes with ingredients you probably already have in the pantry. Briny olives, tender tuna, and tangy capers create a bold, Mediterranean-inspired sauce that tastes far more complex than the effort it takes. Use good-quality canned tomatoes for ease, or fresh ripe ones if you have them on hand.
INGREDIENTS:
2 tablespoons olive oil
½ medium onion, diced
2 cloves of garlic, peeled and minced
1 to 1 1/2 cups pitted Kalamata or Nicoise olives
1- 6 to 7 oz can albacore, drained and flaked
1-14 ounce can of chopped tomatoes, or 3 medium tomatoes, diced, or 1 pint of cherry tomatoes, halved
1 tablespoon capers, rinsed and drained
Salt and fresh ground pepper to taste
A pinch of marjoram (fresh is best if you have it) and/or oregano
A pinch of red chili flakes, optional
12 ounces of penne pasta
METHOD:
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve ½ cup of cooking water before draining.
Meanwhile, heat a large sauté pan over medium heat. Add the olive oil, then the onion, and cook until softened and translucent, about 5 minutes.
Stir in the tuna and olives and cook for 1–2 minutes, just to warm through. Push ingredients to the side, add the garlic to the center, and cook until fragrant, about 1 minute.
Increase heat to medium-high. Add the tomatoes along with about 1/3 cup of their juices if using canned (or any juices from fresh tomatoes). Cook 5–6 minutes until the sauce thickens slightly.
Stir in the capers, herbs, and chili flakes (if using). Season with salt and pepper to taste.
Add the drained pasta to the pan and toss to coat, loosening the sauce with a splash of reserved pasta water if needed.
Serve immediately, with a drizzle of extra olive oil or fresh herbs if desired.
SOURCE: Chef Andrew Cohen
