Cook This Now! Pantry puttanesca with tuna

Times are tough. At some point, we might all be budget-conscious and staring into the pantry for answers, or at least a quick, yet delicious, dinner. Often, the solution sits right behind the stacks of canned beans and that forgotten jar of artichoke hearts. This week’s recipe is the ultimate “emergency dinner” — a bold, briny puttanesca. By combining a few cupboard staples with the heartiness of flaky tuna, you can produce a meal that tastes like a seaside Italian escape but requires zero trips to the market.

If you do need to venture out for provisions, Lidl in Westhampton Beach (70 Sunset Ave.) — a German discount supermarket chain known for offering high-quality groceries and European private-label products at low prices — is a premier destination for stocking your pantry without sacrificing your taste palate (or your wallet). Their International aisle is a treasure trove of European staples that turn a basic noodle night into something sophisticated. Legend has it that puttanesca sauce originated in Naples in the mid-20th century, named after the “ladies of the night” who supposedly prepared it because it was quick, cheap, and made with ingredients that lasted. Whether or not that colorful history holds water, the sauce remains a masterpiece of efficiency and bold flavor.

The foundation of any great red sauce starts with quality tomatoes, and San Marzano — available at any good supermarket — remains the gold standard for their sweetness and low acidity. To build the base, melt down a few tinned anchovies in a pan with fresh garlic and shallots. While the pantry provides the bulk, sourcing these aromatic vegetables from a quality local farm stand whenever possible makes a world of difference.

The rest of the heavy lifting comes from Lidl’s exclusive Italiamo brand, usually available in the “Tastes of the World” aisle. Their pitted Leccino olives are preserved in quality EVOO rather than brine, offering a nutty, herbaceous profile. Pair these with Italiamo capers in wine vinegar — hand-harvested and salt-cured — for a crisp, tangy pop that cuts through the richness of the fish.

For the protein, Italiamo tuna for pasta is specifically packed in olive oil to maintain its integrity. Unlike water-packed tuna, this holds its flake and adds a savory depth to the sauce. To bring the heat, a spoonful of Lidl’s preferred selection ground chili peppers in EVO adds a complex, “spicy pesto” finish that resonates much deeper than simple dried flakes.

Lidl in Westhampton Beach is your go-to for procuring easy-to-find, affordable canned, boxed and jarred items. (Photos by Doug Young)

Everything clings to Lidl’s preferred selection bronze-cut semolina spaghetti. The rough, porous surface created by the bronze dies acts like a grip, ensuring the sauce integrates with the noodle rather than sliding off. It is a high-quality, traditional pasta experience at a budget-friendly price point.

Hunting through the back of a dark cupboard for your life’s answers might be a bit of a stretch, but if you’re looking for a world-class dinner that costs less than a gallon of gas, a well-stocked pantry is a pretty good place to start.

Tips For The Home Cook

• Reserve a small cup of the starchy pasta water before draining; it is the secret to emulsifying the sauce so it coats the noodles perfectly.
• Add the drained tuna at the very last second just to warm it through; this keeps the chunks intact and prevents a mushy texture.
• Melt the anchovies completely in the hot oil before adding other ingredients to create a deep, savory “umami” base without a fishy taste.
• Use fresh garlic and shallots from a local farmstand to provide a bright, sharp contrast to the salty pantry staples.
• Balance the briny olives and capers with a tiny pinch of sugar if the tomatoes are particularly acidic.