Need a good last-minute recipe to pull out for your dinner party? Enter Back Pocket Pasta: Inspired Dinner to Cook on the Fly. The new cookbook from food influencer Colu Henry is just what we all need for those moments when we want to look like we actually know what we're doing in the kitchen. These dishes are totally gourmet, but also totally simple. If you need to whip up a meal to impress in the amount of time it takes your pasta to boil, this book has you covered. To give you a taste of her delicious dishes, Henry was lovely enough to share this incredible classic recipe with us. Take a look and get cooking.
Two tablespoons olive oil
Three cloves of garlic, thinly sliced
One 2-ounce can anchovy fillets (If you don't have anchovies, use tuna or sardines. You can also skip the fish altogether!)
1/2 teaspoon crushed red pepper flakes, or more if you like extra heat
One tablespoon tomato paste
One 28-ounce can diced San Marzano tomatoes
One cup pitted and halved oil-cured black olives
Two tablespoons capers, rinsed well if salt-packed
One tablespoon chopped fresh oregano, plus more for garnish
3/4 pound linguine
1/2 cup chopped flat-leaf Italian parsley, plus more for garnish
1. Bring a large pot of water to a boil.
2. While the water comes to a boil, prepare the sauce. Heat the olive oil in a 12-inch skillet over medium heat. Add the garlic and cook until pale golden, about two minutes. Remove the garlic and set aside.
3. Reduce the heat under the skillet to low. Add the anchovies and red pepper flakes and sauté until anchovies have melted and the red pepper flakes are aromatic, about one minute. Add the tomato paste and stir until dissolved. Return the cooked garlic to the pan and stir in the tomatoes. Add the olives, capers, and oregano and allow the sauce to simmer while you cook the pasta.
4. Add two tablespoons of the salt to the pot of boiling water and return to a rolling boil. Add the pasta and cook until al dente according to package directions.
5. Add the pasta directly to the sauce and toss to coat, adding 1/4 cup of pasta water or more (up to one cup), as needed to loosen up the sauce. Add the parsley and toss again.
6. Plate in bowls and garnish with additional oregano and parsley, if desired.