Pantry Pasta 20 Recipes

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

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 FIND" PASTA FOR TWO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat olive oil in a skillet and saute shallot until soft and translucent, 3 to 5 minutes. Add olives, chopped tomatoes, and capers. Mix well and remove from heat.
• Drain pasta, add to the skillet, and toss to coat. Mix in tuna in chunks. Top with Romano cheese and serve.