The name of this pasta cries shelf dinner (and plenty of other scandalous things). After researching the origins of this Italian dish, I still couldn’t find a straight answer, but I think we all can agree that it uses many items that one should always have on hand: olives, capers, anchovies, and tomatoes. I’ve made this for a group of fourteen when traveling through Provence as well as for many a dinner party in Portland, Oregon. It works everywhere, for every palate.
— Colu Henry
ON-DEMAND: Listen to Faith and Colu talk about this recipe and others from Back Pocket Pasta.
Reprinted from Back Pocket Pasta. Copyright © 2017 by Colu Henry. Photographs copyright © 2017 by Peden + Munk. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.