Rec | EASY, CHEAP, AND FAST WEEKNIGHT PASTA RECIPE

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Easy, cheap, and fast weeknight pasta recipe

1 can tuna 1 pack grape or cherry tomato 3 or 4 large garlic cloves 1/4 jar of capers About half a cup of olive oil Half a container of pasta 1. salt water and boil for pasta. I used pappardelle. 2. Add olive oil and can of anchovies to skillet (you can use less but I didn’t want to deal with left overs). Cook until anchovies mostly dissolve. 3. Roughly chop the garlic and add it to the sardines and oil. Cut tomatoes in half if you want and add to skillet with oil. 4. Drain a can of tuna and put in skillet with oil and tomatoes also add capers 4. Cook on medium or whatever while the pasta cooks. 5. When pasta is al dente, was around 10 mins for me, add it in with the oil mixture. Don’t worry about draining the pasta. You actually want some of the pasta water in with the sauce. 6. Let the pasta mingle with the sauce for a couple minutes and cook to your desired tenderness. Salt and pepper to taste. You probably won’t need much salt depending on how many anchovies you used. I kind of made this up but it is also similar to dishes I have seen with olives and onions. I like both of those things but I didn’t have them on hand. The whole thing takes pretty much as long as it takes to make pasta and I think it is pretty good.

@whalebutt

Aug 21, 2024

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I’ve been into making pasta lately

It can be easy, cheap, and makes good leftovers. Sometimes I will just doctor up a jar-sauce and add fresh basil and parm and it is pretty good for the amount of effort. If I feel like I need more protein or veggies it is easy to add. I recently tried a recipe that has anchovies, green olives, garlic, capers, cherry tomatoes, and lots of olive oil. I liked it a lot, but realize it is not for everyone.

@whalebutt

Feb 7, 2024

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one pan pasta

following sharkambush ‘s orders, here’s some food content from my dinner tn. this is a super easy recipe that makes a ton of food One Pan Pasta - ingredients: 8oz can tomato paste 16oz can tomato sauce half an onion 3 strips of bacon a pack of baby bella mushies a pack of sweet italian sausage like half a bag of kale a bunch of frozen peas jarlic harissa olive pesto lil bit o butter spices (quantities as inclined by culinary spirit): cumin onion powder salt pepper paprika chili powder garlic powder soy sauce msg powdered mushroom umami spice garam masala rosemary Italian herb and spice mix total time: idk 🤷🏻‍♂️ not that long, up to 2 hrs if you really wanna get your sauce simmerin. there’s a lot of this you could cut out or do less of for time trust your heart Directions - start by filling a pot with water and salt and brining to boil. watch it as you start the rest and cut the heat once it reaches boil until you’re ready to start with the pasta. cutting both pieces of bacon in half and cooking in a deep pan. chop an onion while the bacon cooks. once the bacon is cooked, take it out and toss in the onions. let the onions cook and chop the baby bellas while they do. once onions are transparent, maybe a bit of brown, toss in the mushrooms to cook. while they cook, prep your spices. my blend tonight was an assortment of my spice cabinet as so persuaded, but I started by blooming the cumin, paprika, chili powder, garam masala, and rosemary in the cooking mushrooms and onions. after the spices become aromatic, toss in the whole lil thing of tomato paste. don’t save like half for later in the fridge, it will get moldy I promise. once you’ve incorporated everything in the pan into the paste, toss in a lil water from the pasta pot to break it up. then bring the heat up to a high medium and add the tomato sauce, cover with a pan while the sauce cooks down. taste every once in a while and add whatever spices you please but I added the soy sauce, msg, umami spice, salt, pepper, italian herb and spice blend, a scoop or harissa, a couple scoops of olive pesto, butter, and ocasionally pasta water at this stage. while the sauce cooks down, chop up the sausages and then get them sautéed in a pan. once the sauce tastes how you like and is dark and thick, toss the pasta in the boiling water until cooked to your preferred done-ness. i used rotini but use whatever shape tickles your fancy as per the perfectlyimperfect ask today. once pasta is cooked, drain and reserve a bit of pasta water to loosen the sauce a tad. set the pasta aside until the sauce finishes. once the sauce looks ready, toss like half a big bag of chopped kale in there. take out the stems before this. let em shrink in the sauce and also toss in some frozen peas. once that’s all introduced, toss in the sausages and the bacon if you could resist eating the bacon while you cooked (I could not). now you’ll have the picture below and you can toss it all over a big plate of pasta. top with grated parmesan, salt and pepper to taste.