This easy and flavorful recipe for Pasta with Olives, Anchovies, Tomatoes + Breadcrumbs is made with mostly pantry ingredients and can be on the table in under 20 minutes.
When you haven’t gone grocery shopping in weeks and the fridge is practically empty, it’s still possible to make a tasty and satisfying meal out of the few things you have on hand. All it takes is a well stocked pantry and a little creativity to get the job done.
This recipe is a spin on Pasta Puttanesca, a classic dish made with pantry ingredients like olives, capers and anchovies. I wanted to do this one a little differently, so I made a simple, quick sauce using Extra Virgin Olive Oil and Marinated Mixed Olives along with garlic, tomatoes (I have so many freshies coming out of the garden right now but canned work, too!) and anchovies. Don’t be afraid of the ‘chovies, you guys! They add an incredible salty umami flavor to this dish without making it taste fishy at all.
The sauce is so easy to assemble and can be cooked in the time it takes to boil the pasta. I like to finish this recipe off with some crunchy toasted garlic breadcrumbs to add a really great texture, as well as some fresh basil to make it taste summery and fresh. The basil, while really lovely in this dish, isn’t exactly a pantry ingredient, so if you don't have any on hand, just leave it out. You can add cheese if you really insist, but I think it’s perfect just the way it is.
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