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Raid-the-Pantry Pasta with Tomato Sauce
Nothing in the refrigerator? If you’ve got a package of pasta and a can of tomato paste, you’ve got a satisfying dinner, almost no knifework needed. We bloom pantry staples—fennel seeds, coriander and pepper flakes—in olive oil to draw out their flavor and aromas, then use starchy pasta-cooking water to dilute tomato paste into a full-bodied sauce that will cling to the pasta. The herbaceousness of dry vermouth is especially nice with the spices, but dry white wine is good, too.
4-6
Servings
30 minutes
Ingredients
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Kosher salt and ground black pepper
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1
pound penne or ziti
Directions
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01In a large pot, boil 4 quarts water. Add 1 tablespoon salt and the pasta, then cook, stirring, until just shy of al dente. Reserve 1½ cups of the cooking water, then drain and return it to the pot.
Reviews
August 25, 2026
Fast and Easy
I prepared the recipe as suggested. It was simple yet the flavor of the sauce was complex and delicious. Excellent. I will be adding it to my weekday meal rotation - the highest praise I can give.
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