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Cooking 101
We love a briny, spicy, fragrant puttanesca pasta sauce, but it usually requires chopping a bunch of herbs. We’ve fixed that for you by adding Herby Chimi, bringing tons of flavor without all the chopping, and the added bonus of tangy capers add depth to this easy sauce.
Chef Tip: Not many tips here, just make sure you reserve some pasta water to get a silky sauce.
12oz any pasta of your choice (we used gemelli)
Salt
Olive oil
½ Tbsp chili flakes
7-8 pitted black olives, sliced
10oz tuna packed in olive oil
1 cup frozen peas
Bring a large pot of water to a boil. Add a hefty pinch of salt, then the pasta, and cook according to package directions. Reserve ½ a cup of the pasta water
Heat a glug of olive oil in a large skillet over medium-high heat and add the chili flakes and olives. Sauté for about 2-3 minutes
Add in the tuna, including the oil. Break up the tuna & sauté just until it’s just heated. Squeeze in half the pouch of Chimichurri and give it a quick stir. Add in your peas and pour in the reserved pasta water enough to barely cover all the peas in the pan. Add salt to taste
Once the liquid has almost reduced, about 4 minutes, add your cooked pasta into the skillet and toss to evenly coat with the sauce
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.
French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.
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