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Raid-the-Pantry Pasta with Tomato Sauce

Raid-the-Pantry Pasta with Tomato Sauce

By Rose HattabaughMarch 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

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.

Ingredients

  • Kosher salt and ground black pepper

  • 1

    pound penne or ziti

  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    teaspoons fennel seeds

  • 1

    teaspoon ground coriander

  • ¼-½

    teaspoon red pepper flakes

  • 6

    ounce can tomato paste (⅔ cup)

  • 2

    oil-packed anchovy fillets

  • ¼

    cup dry vermouth or dry white wine

  • Chopped fresh flat-leaf parsley or basil, to serve

Step 1

In 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.

Step 2

In a 12-inch skillet over medium-high, combine the oil, fennel, coriander and pepper flakes. Cook, stirring, until sizzling, 1 to 2 minutes. Add the tomato paste, 1 teaspoon salt and ½ teaspoon black pepper; cook, stirring, until the paste browns and begins to stick to the pan, 1 to 3 minutes. Add the anchovies and cook, breaking them up, until fragrant, about 30 seconds. Add the vermouth and cook, stirring, until mostly dry, about 1 minute. Add 1 cup cooking water and scrape up any browned bits. Bring to a simmer, then reduce to medium-low and cook, stirring, until slightly thickened, about 2 minutes.

Step 3

Add the sauce to the pasta. Cook over medium, tossing, until al dente and the sauce clings, 2 to 3 minutes; add more pasta water as needed if dry. Off heat, stir in the parsley, then taste and season with salt and black pepper. Serve drizzled with additional oil.