Mystery Can Monday - Spicy Tahini Tomato Pasta with Arugula & Garlic

Every so often, we get an unlabeled can in the pantry donations. We save those for a little contest — a guessing game that brings everyone together. This Monday’s mystery can turned out to be Italian‑style diced tomatoes. Three sharp‑eyed winners guessed it right, and each took home a rack of ribs.

Once the laughter settled, we did what we always do: turned the surprise into supper. Out of that can came our latest “struggle meal” creation — Spicy Tahini Tomato Pasta with Arugula & Garlic — a dish that proves even the most ordinary pantry find can lead somewhere unexpected.

This meal might not sound like a struggle meal at first glance. But with some of the recipes people tell me they’re cooking, I couldn’t exactly turn Italian‑style diced tomatoes into a proper spaghetti sauce. So to do you all justice, I created a dish inspired by the flavors of the Maghreb — the Northwest region of Africa that includes Morocco, Algeria, and Tunisia.

I grew up eating dishes like shakshuka, and one recipe that came to mind while building this was zaalouk. Neither of those dishes is traditionally made with pasta, of course, but the Italian herbs in the canned tomatoes made this the perfect little fusion between Italian pantry staples and Maghreb comfort cooking.

The flavors might sound foreign to some, but this is why these flavors work together. Across both Italian and Maghreb kitchens, cooks rely on the same instincts — stretching humble ingredients with spice, heat, and patience. The tahini and tomato meet like old friends, each echoing the other’s warmth, and the butter ties it all together in a way that feels familiar even if the flavors are new. The garlic and arugula bring a sharp, green brightness that keeps the dish alive — a balance that feels both Mediterranean and homey.

Spicy Tahini Tomato Pasta with Arugula & Garlic

16 oz pasta (any shape)

1 can Italian‑style diced tomatoes

2 tbsp butter

2 cloves garlic, minced

1 tsp chicken bouillon

1 tbsp tahini or peanut butter (you won't taste it; this adds protein and thickens the sauce)

splash of milk (optional for extra creaminess)

pinch of chili flakes or smoked paprika

2 handfuls of arugula (spinach, kale, or dandelion greens)

sea salt + pepper to taste

Makes 4 servings.

Cook noodles according to package directions. Reserve ¼ cup of pasta water.  In a skillet, melt butter over medium heat. Add minced garlic and cook 30–60 seconds until fragrant.  Add the Italian‑style tomatoes and simmer 3–5 minutes.  Stir in bouillon and chili flakes (or smoked paprika).  Whisk in tahini until the sauce thickens and turns silky.  Add a splash of milk if you want a creamier, rosier sauce.  Add noodles + a little pasta water and toss until glossy and well‑coated.  Turn off the heat and fold in the arugula so it wilts into the sauce.  Taste and adjust with salt and pepper.

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The discovery of a new dish does more for human happiness than the discovery of a new star.

 - Jean Anthelme Brillat-Savarin