Raid-the-Pantry Pasta with Tomato Sauce

Ingredients

• 1 lb dried pasta (Any shape that holds sauce well)
• 0.25 cup extra-virgin olive oil
• 1 tsp fennel seeds (Lightly crushed, if desired)
• 1 tsp ground coriander
• 0.5 tsp red pepper flakes (Adjust to taste)
• 1 can tomato paste (A small can; approximately 6 ounces)
• 0.5 cup dry vermouth or dry white wine (Use dry white wine if preferred)
• 2 cup reserved pasta-cooking water (Reserve before draining; use as needed to loosen the sauce)
• kosher salt (For the pasta water and seasoning, to taste)

Steps

1. 1

   Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until al dente, stirring occasionally so the strands or pieces do not stick together.

2. 2

   While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the fennel seeds, coriander, and red pepper flakes, and cook for about 1 minute, stirring, until the spices are fragrant but not browned.

3. 3

   Add the tomato paste to the spiced oil. Cook, stirring frequently, until the paste darkens slightly and begins to caramelize, about 2 to 3 minutes.

4. 4

   Pour in the dry vermouth or white wine. Stir and scrape the bottom of the pan to release any browned tomato paste and spices. Simmer until the liquid has reduced slightly, about 2 minutes.

5. 5

   Before draining the pasta, reserve about 2 cups of the starchy cooking water. Drain the pasta and add it to the skillet with the tomato-paste mixture.

6. 6

   Add enough reserved pasta water to turn the tomato paste into a smooth, loose sauce. Toss the pasta continuously over medium heat until the sauce clings to the pasta, adding more pasta water a little at a time if it becomes too thick.

7. 7

   Taste and adjust the seasoning with additional salt and red pepper flakes. Serve immediately while hot.

Notes

The supplied page excerpt did not include the full member-only ingredient list or method. Quantities and detailed steps are therefore estimated from the available description. The source specifically identifies pasta, tomato paste, fennel seeds, coriander, red pepper flakes, olive oil, pasta water, and dry vermouth or dry white wine as the core components.

Nutrition per serving

• main
• pasta
• vegetarian
• pantry meal
• quick dinner
• stovetop
• one-pan sauce