Sometimes I realize the fridge is empty but the store is so far away….those are the times I look to the pantry to figure out what I can piece together. I usually have a can of Italian tuna, which is a great way to get some protein into what would normally just be starch-based. Add some Sicilian staples like pine nuts and currants along with some onion and garlic from fridge scraps, and a meal takes shape. This off-the-cuff meal ended up being a favorite for the week!
Sicilian Pantry Pasta
1/2 box linguine or other long pasta
1 garlic clove, minced
1/2 onion, chopped
2 anchovies
1/4 cup currants soaked in a couple tablespoons of sherry or wine
1/4 cup pine nuts
1/4 cup fresh breadcrumbs
1/4 cup grated parmesan or pecorino
1 can Italian tuna, drained
1 teaspoon red pepper flakes
1 teaspoon parsley, chopped
Cook the pasta in salted, boiling water a minute short of package instructions.
Meanwhile, saute the onion, red pepper flakes, and anchovies in a couple tablespoons of olive oil, until the onion softens. Add the garlic and stir to combine. Add the tuna, pine nuts, and currants. Add the pasta and a little of the pasta cooking water.
In another pan, toast the breadcrumbs in a tablespoon of olive oil until they start to turn a little brown. Add most of the grated cheese and toss to combine. Pour the toasted breadcrumbs over the pasta and combine. Serve immediately with the rest of the grated cheese and parsley sprinkled on top. Optional, drizzle a little extra olive oil over the top to finish it.
