"Puttanesca is the quintessential "I'm tired" meal, as it is almost entirely made up of pantry staples: canned tomato paste, ...

This recipe will require that you set aside your aversion to anchovies. But if you are up to the task, you will be richly rewarded. Menu.

With a combined prep and cook time of only 30 minutes, this pasta dish is both delicious and versatile — so much so that De Laurentiis considers it a “pantry dish.” ...

This riff on a Jamie Oliver recipe retains his simple sauce — a bright, briny number super-charged by anchovies and lemon juice — and his brilliant addition of peppery raw arugula.

According to canned seafood expert Charlotte Langley, canned anchovies aren't just for Caesar salads; they can be used in ...

½ cup plus 2 tablespoons extra-virgin olive oil, divided ½ cup panko breadcrumbs 1 teaspoon red pepper flakes Kosher salt and ground black pepper 12 ounces dried pappardelle pasta 2-ounce tin ...

Directions. Set a big pot of water to boil. Meanwhile, toast your bread and then tear it into pieces. Boil the pasta to directions, about 8 - 9 minutes.

In a blender, combine the shallot, anchovies, vinegar, lemon juice, Parmesan, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Blend to form a paste.