Pantry Pasta Salad
Even if you haven’t had time to go to the grocery store, you might already have all the ingredients to make this practical pasta salad, which is assembled almost entirely from pantry staples. If you prefer a tomato-based pasta sauce, add three 14 1/2-oz. (455-g) cans of tomatoes to the sauce after adding the oregano, red pepper flakes and drizzle of olive oil. (Chopped, crushed or pureed, any type of canned tomatoes will work, whether plain, fire-roasted or Italian-style). Bring the tomato mixture to a boil, then reduce the heat to low, cover and cook until reduced slightly. Season to taste with salt and pepper, then follow the rest of the recipe as written.
Ingredients:
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more as needed
- 4 garlic cloves, minced
- 4 to 6 anchovy fillets, chopped (optional)
- 1/4 cup (2 oz./60 g) capers, drained
- 1 cup (3 oz./90 g) sun-dried tomatoes, coarsely chopped
- 1 cup (4 oz./125 g) pitted olives, crushed with the side of a knife
- 3 Tbs. chopped fresh oregano, plus more for garnish, or 2 tsp. dried oregano
- Pinch of red pepper flakes
- 3/4 lb. (375 g) fusilli, farfalle, penne or rigatoni
- 2 cups (8 oz./250 g) grated Parmesan cheese
- 1/4 cup (1 oz./30 g) panko, toasted (optional)
Directions:
Bring a large pot of generously salted water to a boil.
In a large fry pan over medium heat, warm the olive oil. Add the garlic and cook, stirring, until fragrant and lightly golden, about 2 minutes. Add anchovies and capers and cook, stirring frequently, until the anchovies are softened and the capers are lightly toasted, about 2 minutes. Add the sun-dried tomatoes and olives and cook, stirring occasionally, until softened, about 5 minutes. Add the oregano, red pepper flakes and another drizzle of olive oil. Remove from the heat and cover to keep warm.
Meanwhile, cook the pasta in the boiling water until al dente, according to the package instructions. Using a slotted spoon or a spider, transfer the pasta directly from the water to the olive oil mixture. Add the Parmesan and toss to coat. Season with salt and black pepper and top with the toasted panko. Garnish with fresh oregano, if using, and serve warm, at room temperature or chilled. Serves 4.
Belle English, Williams Sonoma Test Kitchen
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