I tweaked this classic Italian recipe to make it a little saucier and bawdier—like it got relationship advice from its lusty cousin, Pasta Puttanesca. To deepen the flavor of meaty canned tuna, the recipe has you melt anchovies and garlic slivers into the olive oil. It also heats things up with a hearty pinch of Aleppo pepper flakes. A windowsill herb garden isn't strictly located in the pantry, but keeping a live basil plant in a sunny spot can make this recipe particularly accessible and stress-free. I like to use a chunky pasta shape with some bounce to it and lots of crevices to carry sauce, like fusilli or rigatoni.
Oct. 1, 2021, 11:49 a.m.
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