Pantry Pasta 20 Recipes

PANTRY PASTA 2.0

Pantry Pasta 2.0 image

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

Ingredients

1/2 whole yellow onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup vegetable stock
1/3 cup jarred Calabrian chilies, roughly chopped
One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds
2 cloves garlic, minced
Salt and freshly ground black pepper
8 ounces bowtie pasta, cooked al dente and drained
2 to 3 tablespoons jarred sun-dried tomato pesto
1/4 cup grated Parmesan cheese
5 to 6 basil leaves, torn

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.

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