Pasta with Olives, Anchovies, Tomatoes + Breadcrumbs

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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Pasta with Olives, Anchovies, Tomatoes + Breadcrumbs

★★★★★ 5 from 1 reviews

• Author: Nicole Gaffney (ColeyCooks.com)
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2-4 servings 1x
• Category: pasta
• Method: stovetop
• Cuisine: italian

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Description

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. 

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Ingredients

Scale 1x2x3x

• 5 tablespoons extra virgin olive oil, plus more for drizzling, divided
• 1 clove garlic, minced, plus 4 cloves garlic, thinly sliced
• ¾ cup panko breadcrumbs
• salt, as needed
• 4 anchovy fillets
• ½ teaspoon red chili flakes
• 2 cups diced tomatoes (fresh or canned)
• ¾ cup assorted pitted olives, green or black
• ½ lb long pasta such as spaghetti, linguini or fusilli
• ½ cup basil leaves, thinly sliced 

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Instructions

1. Place a large pot of water on the stove and bring it up to a boil.
2. Heat 3 tablespoons olive oil in a large skillet.
3. Add the minced garlic clove and cook for about 1 minute, then add the panko breadcrumbs and toss around until golden brown, about 3-5 minutes. Season lightly with salt, then transfer to a bowl and set aside. Wipe out the pan and return it to the stove.
4. Season the boiling water with a little bit of salt, but not too much. The sauce is salty so the pasta doesn’t need much.
5. Drop the pasta into the water, stir, then cook until al dente (about 8-9 minutes, depending on the brand – check package directions).
6. While the pasta cooks, add the remaining 2 tablespoons of olive oil into the skillet, then add the sliced garlic and anchovies. Use a fork or rubber spatula to mash the anchovies into the oil until they nearly dissolve and the garlic is just starting to turn golden, about 2 minutes.
7. Add the tomatoes and olives, then simmer over medium heat until some of the water evaporates, about 5 minutes. Taste, then season with salt as needed.
8. When the pasta is ready, drain it, shake dry, then add to the sauce. Toss to evenly coat the pasta with sauce, then sprinkle with basil and drizzle with a bit more olive oil. Top with breadcrumbs and serve immediately.

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Keywords: pantry, pasta, puttanesca