Smoky Black Bean Chili
A deep, smoky vegetarian chili built on three cans of black beans, chipotle in adobo, and fire-roasted tomatoes.
Vegetarian1 hr
Pantry Puttanesca
Puttanesca is what we cook when the fridge is empty and the shelf is full. Everything but the parsley comes out of a can or jar, and the anchovies melt into the oil so completely that no one at the table will guess they're there.
At a glance
- Prep
- 10 min
- Cook
- 20 min
- Yield
- Serves 4
- Level
- Easy
Method
Boil the pasta
Cook the spaghetti in well-salted boiling water until 1 minute shy of done. Scoop out 1 cup of pasta water, then drain.
Melt the anchovies
While the pasta cooks, warm the olive oil in a wide skillet over medium heat. Add the garlic, anchovies, and pepper flakes and stir 2 minutes, until the anchovies dissolve.
Simmer the sauce
Add the crushed tomatoes and their juices. Simmer 10 to 12 minutes, until the sauce has thickened and darkened.
Add the briny things
Stir in the olives and capers and cook 2 minutes more.
Toss and serve
Add the drained pasta and a splash of pasta water to the skillet. Toss over heat for 1 to 2 minutes until the sauce clings. Finish with parsley.
Larder note
Taste before you salt. Anchovies, olives, and capers are all salty, and the pasta water is already seasoned.
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