PANTRY PASTA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
- Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
- Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.
PANTRY PULL PASTA PUTTANESCA
Provided by Katie Lee Biegel
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter and 1 tablespoon olive oil in a small skillet over medium heat. Once the butter is melted, add the breadcrumbs and toast until golden brown and crispy, 2 to 3 minutes. Set aside.
- Bring a large pot of water to a boil. Season aggressively with salt. Add the pasta and cook to al dente, 1 to 2 minutes less than the package recommends. Drain, reserving 1 cup of the pasta cooking water.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the anchovies and cook, using a wooden spoon to break them up, until the anchovies begin to dissolve into the oil, 2 to 3 minutes. Reduce the heat to low. Add the garlic and chile flakes and cook, stirring, an additional 1 to 2 minutes, taking care not to burn the garlic. Stir in the tomatoes, olives, capers, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and cook until thickened, 10 to 15 minutes. Increase the heat to medium-high, then add the spaghetti and 1/4 cup to 1/2 cup of the pasta water. Cook, tossing, until the pasta is coated and the sauce begins to thicken, 1 to 2 minutes. Remove from the heat and stir in the parsley. Top with the toasted breadcrumbs and serve immediately.
PANTRY PASTA 2.0
In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand - experiment and enjoy!
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
- Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.
PANTRY PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.
PANTRY PASTA
Steps:
- Cook pasta in boiling water with bouillon cubes for flavor. Add salt to water if omitting bouillon. Cook until "al dente".
- Heat 2 tablespoons oil in saute pan, add onions and then garlic. Add cauliflower (or other vegetables in pantry), for 2 to 3 minutes. Salt and pepper to taste. Add your tomatoes and simmer for 2 to 3 minutes. Add half and half or milk, grated cheese and red pepper flakes to taste and simmer for 45 minutes. Adjust seasonings. Ladle over pasta or toss together and serve
PANTRY PASTA PUTTANESCA
Steps:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid; return pasta to pot.
- While pasta cooks, pour tomatoes into a fine-mesh sieve set over a medium bowl. Shake to release as much juice as possible, then let tomatoes drain in sieve, collecting juices in bowl, until ready to use.
- Heat 1/4 cup oil in a large deep-sided skillet over medium-high. Add capers and cook, swirling pan occasionally, until they burst and are crisp, about 3 minutes. Using a slotted spoon, transfer capers to a paper towel-lined plate, reserving oil in skillet.
- Combine anchovies, tomato paste, and drained tomatoes in skillet. Cook over medium-high heat, stirring occasionally, until tomatoes begin to caramelize and anchovies start to break down, about 5 minutes. Add collected tomato juices, olives, oregano, and red pepper flakes and bring to a simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Add pasta, remaining 1/4 cup oil, and 3/4 cup pasta cooking liquid to pan. Cook over medium heat, stirring and adding remaining 1/4 cup pasta cooking liquid to loosen if needed, until sauce is thickened and emulsified, about 2 minutes. Flake tuna into pasta and toss to combine.
- Divide pasta among plates. Top with fried capers.
CHERRY TOMATO AND OLIVE PANTRY PASTA
If you've got a can of tomatoes, a jar of spicy peperoncini, and a hunk of Parm in your fridge, you're halfway to a satisfying pasta dinner.
Provided by Sarah Grueneberg
Time 35m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 2 Tbsp. oil in a large skillet over medium-high. Cook sausage, breaking up with a wooden spoon, until cooked through, browned, and crisp in places, 5-8 minutes. Transfer to a small bowl with a slotted spoon. Reduce heat to medium; add onion and olives to skillet. Cook, stirring often, until onion is translucent, about 5 minutes. Add tomatoes, increase heat to medium-high, and cook, mashing tomatoes lightly and stirring often, until juices are slightly thickened, about 3 minutes.
- Meanwhile, cook pasta in a large pot of lightly salted boiling water, stirring occasionally, until very al dente, about 6 minutes. Drain, reserving 1 cup pasta cooking liquid.
- Add pasta and 3/4 cup pasta cooking liquid to sauce and cook, tossing, until pasta is al dente and sauce coats noodles. Mix in peperoncini, cooked sausage, and another 1/4 cup pasta cooking liquid. Then, tossing constantly, gradually add all but 1/2 cup cheese, followed by butter. Once incorporated, remove from heat and mix in basil. Divide pasta among bowls. Drizzle with oil; top with remaining cheese.
More about "pantry pasta recipes"
8 PANTRY PASTAS OUR STAFF MAKES WHEN THERE'S NOTHING IN …
From epicurious.com
Estimated Reading Time 4 mins
- Spaghetti with Harissa and White Beans. My boss David likes to toss spaghetti with olive oil, white beans (either cooked or canned will work, but if you're going to use canned you might try this trick to improve their flavor), and harrisa, a fiery, smoky chile paste.
- Pasta with Anchovies and Breadcrumbs. A pantry combo that's pretty much universally beloved by all of our staff members goes like this: pasta + a good tin of anchovies + plenty of olive oil + breadcrumbs.
- Pesto Spaghetti with White Beans and Tuna. David also likes to use canned tuna (buy the good stuff, though, please! You deserve it.) , spaghetti, a jar of pesto, and white beans for an herby, creamy pasta with a good amount of protein from the fish.
- Antipasto Pasta. Food Director Rhoda Boone developed this quick, delicious pasta that features lots of antipasto ingredients—pine nuts, dry-cured sausage, pepperoncini, sun-dried tomatoes, and marinated artichoke hearts.
- Chickpea Pasta. One of my personal favorite pantry pastas, or just meals in general, is chickpea pasta. (You may have heard it marveled at around the internet.)
11 PASTAS YOU CAN MAKE FROM PANTRY INGREDIENTS - THE …
From thespruceeats.com
Author Laurel RandolphPublished Apr 24, 2020Estimated Reading Time 5 mins
- French Onion Soup Pasta. This pantry pasta is warm, hearty, and full of French onion soup flavor. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
- Artichoke and Sun-Dried Tomato Pasta. Pull out a few jars from the back of your cabinet or fridge to make this flavorful and quick pasta. Bright and bursting with flavors, sun-dried tomatoes pack a punch along with black olives and artichoke hearts.
- Chickpea Pasta. This elegant pasta dish uses a creamy, bean-based sauce instead of the traditional tomato or alfredo. It's a high-protein alternative that's also vegan.
- Easy Pesto Pasta. All you need to make this simply delicious easy pesto pasta is a jar of pesto, penne, and some parmesan cheese. When it comes down to it, the parmesan is optional, making it essentially a two-ingredient dish.
- Creamy Pasta and Tomato Sauce. Rich and vibrant, creamy pasta and tomato sauce only takes a few ingredients and a few minutes to make. The combination of al dente pasta, jarred tomato sauce, canned tomatoes, and cream cheese is a winning one, and is sure to be a hit with the whole family.
PANTRY PASTA RECIPE | BON APPéTIT
Web Aug 16, 2016 8 ounces sweet Italian sausage, casings removed ½ medium red onion, finely chopped ¼ cup torn pitted olives, preferably Castelvetrano 1 14-ounce can cherry tomatoes 12 ounces spaghetti …
From bonappetit.com
From bonappetit.com
SAVORY PANTRY PASTA RECIPE | MYRECIPES
Web Ingredients. 1 (16-oz.) pkg. long pasta (such as linguine, spaghetti, or bucatini) ⅓ cup, plus 1 Tbsp. extra-virgin olive oil, divided. 2 garlic cloves, minced (about 1 Tbsp.) ¾ cup panko (Japanese-style breadcrumbs) 6 to …
From myrecipes.com
From myrecipes.com
81 EASY PASTA RECIPES FOR WEEKNIGHT DINNERS | BON APPéTIT
Web May 27, 2020 Sure, these easy pasta recipes are fairly simple to make: you’ll find most of the ingredients in your pantry, pasta is, by nature, only a quick boil away, and let’s be honest, you probably...
From bonappetit.com
From bonappetit.com
PASTA RECIPES FROM THE PANTRY: HOW TO MAKE PASTA DINNER …
Web Mar 23, 2020 1. Cook some pasta Any pasta shape you've got on hand will work for this pantry pasta recipe. It could be plain, whole wheat, gluten-free: really whatever. Fill a pot with water and bring...
From epicurious.com
From epicurious.com
5-INGREDIENT PANTRY PASTA RECIPE IDEAS | THE KITCHN
Web Nov 21, 2019 Gnocchi Puttanesca Cook 1 pound fresh or frozen potato gnocchi in a large pot of salted boiling water according to package directions. Drain and set aside. Warm 1 (24-ounce) jar marinara sauce in …
From thekitchn.com
From thekitchn.com
18 EASY PANTRY PASTA RECIPES THAT'LL BE YOUR NEW …
From southernliving.com
- Quick and Easy Spaghetti Bolognese. Recipe: Quick and Easy Spaghetti Bolognese. Looking for an easy way to upgrade jarred pasta sauce? Consider this Quick and Easy Spaghetti Bolognese your solution.
- Creamy Pesto-and-Shrimp Penne with Peas. Recipe: Creamy Pesto-and-Shrimp Penne with Peas. Frozen peas and refrigerated pesto form the base for this simple pasta supper, which is upgraded with fresh seafood.
- Buttermilk Alfredo Chicken Spinach Pasta. Recipe: Buttermilk Alfredo Chicken Spinach Pasta. Don't have buttermilk on hand? Not to worry: You can used jarred Alfredo sauce in this elegant dish.
- Classic Baked Macaroni and Cheese. Recipe: Classic Baked Macaroni and Cheese. You can never go wrong with a classic dish of mac and cheese, and this recipe is our all-time favorite.
- Skillet-Toasted Gnocchi with Peas. Recipe: Skillet-Toasted Gnocchi with Peas. Who knew that a package of gnocchi and frozen peas could create such a stunning dinner?
SAUSAGE AND EGG TATER TOT CASSEROLE RECIPE - NYT COOKING
Web Preparation. Step 1. Heat the oven to 375 degrees. In a bowl whisk together eggs, milk, paprika, garlic powder, onion powder and black pepper and set aside. Step 2. In a large …
From cooking.nytimes.com
From cooking.nytimes.com
5 PANTRY PASTA RECIPES FROM OUR TEST KITCHEN DIRECTOR
Web Mar 19, 2020 This is simply a great recipe for using up any leftovers that are on the verge of wilting in the fridge. Perhaps a cilantro-baby spinach-Macadamia nut pesto will be your …
From blog.williams-sonoma.com
From blog.williams-sonoma.com
STANLEY TUCCI GAVE US THE SECRET TO CREAMY PASTA SAUCE
Web Jun 21, 2023 Meanwhile, cook spaghetti to al dente following package directions. Reserve 1/2 cup of the pasta water, then drain. Add 1/4 cup of pasta water to the saucepan along …
From allrecipes.com
From allrecipes.com
PASTA SALAD RECIPES FOR SUMMER, THE FOOD TREND WE'LL BE EATING ALL ...
Web Jun 21, 2023 1 lemon, juiced. 1 tablespoon olive oil. Salt and pepper. 1 handful mint, chopped. Directions. Cook pasta in salted water and set aside once cooked. In a food …
From goodmorningamerica.com
From goodmorningamerica.com
10+ PASTA DINNER RECIPES WITH PANTRY INGREDIENTS - EATINGWELL
Web Mar 22, 2023 03 of 14 Slow-Cooker Vegetable Lasagna View Recipe This vegetarian lasagna couldn't be easier, thanks to jarred pasta sauce and no-boil lasagna noodles. …
From eatingwell.com
From eatingwell.com
BEST SUMMER PASTA RECIPES - THE NEW YORK TIMES
Web Jun 14, 2023 Eggplant turns tender, almost melting into a pantry-friendly tomato sauce, before being topped with Parmesan, toasted panko bread crumbs and a healthy slice of …
From nytimes.com
From nytimes.com
GARLIC PARMESAN PANTRY PASTA WITH CRUNCHY BREADCRUMBS
Web Add the breadcrumbs, season with salt and pepper, and stir to coat. Cook until golden brown, stirring frequently, about 5-7 minutes. Transfer breadcrumbs to a bowl and set …
From 12tomatoes.com
From 12tomatoes.com
LEMON PASTA RECIPE - HOW TO MAKE LEMON PASTA - THE PIONEER …
Web 2 days ago 1 Heat a large pot over medium heat; add the olive oil and butter. Allow the butter to foam, then add the garlic and red pepper flakes. Cook until fragrant, 1 minute. …
From thepioneerwoman.com
From thepioneerwoman.com
12 PASTA SALAD AND COLD NOODLE RECIPES FOR HOT SUMMER DAYS
Web Jun 28, 2023 Petite Pasta Salad With Corn, Tomatoes and Feta. Above. Summer produce takes the spotlight in this simple and sensational pasta salad. A generous shot of …
From washingtonpost.com
From washingtonpost.com
PANTRY PASTA WITH VEGAN CREAM SAUCE RECIPE | BON APPéTIT
Web Nov 12, 2021 Step 5. Using a spider or slotted spoon, transfer pasta to pot with beans and add 1 cup pasta cooking liquid and 2 Tbsp. oil; mix well to combine. Increase heat to …
From bonappetit.com
From bonappetit.com
MACKEREL PANTRY PASTA RECIPE | BON APPéTIT
Web Aug 10, 2021 Preparation. Step 1. Place mackerel, garlic, lemon zest, lemon juice, capers, 3 Tbsp. oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large heatproof …
From bonappetit.com
From bonappetit.com
PANTRY PASTA — ALISON ROMAN
Web Mar 13, 2022 4-6 garlic cloves; 1 lemon, halved; ⅓ cup olive oil; 2 tablespoons butter or olive oil ; 2 large shallots or 1 medium onion, finely chopped ; 1 2 oz. tin anchovies
From alisoneroman.com
From alisoneroman.com
CREAMY SAFFRON BUTTER PASTA RECIPE | BON APPéTIT
Web Jun 20, 2023 Step 2. Melt 3 Tbsp. unsalted butter in a large skillet over medium heat. Add 1 medium shallot, finely chopped, 3 garlic cloves, finely chopped, and ½ tsp. Diamond …
From bonappetit.com
From bonappetit.com
PANTRY PASTAS 4 WAYS | RECIPES
Web Sep 9, 2019 Pantry Pastas 4 Ways | Recipes Pantry Pastas 4 Ways Kiano Moju Tasty Team September 09, 2019 ADVERTISEMENT Recipes in this video Cacio e Pepe …
From tasty.co
From tasty.co
You'll also love