Pantry Pasta 20 Recipes

PANTRY PASTA

Pantry Pasta image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

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 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.

PANTRY PASTA

Pantry Pasta image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 10

Ingredients

/2 pound, or 8 ounces, fusilli, spaghetti, or linguini
1 to 2 chicken or beef bouillon cubes, optional
1 (16-ounce) can tomatoes or 3 to 4 fresh tomatoes, chopped
1/2 to 3/4 cup half and half or milk
1/8 to 1/4 cup grated parmesan cheese
1 large onion, sliced
2 to 3 cloves garlic, chopped
Pinch of red pepper flakes
Oil
Vegetables in pantry, cut into bit size pieces, we used cauliflower

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 FIND" PASTA FOR TWO

I came up with this pasta dish when cleaning out my pantry. It's savory, delightful, and doesn't require a lot of savvy and is quick to get on the table.

Provided by Buckwheat Queen

Categories Seafood Fish Tuna

Time 20m

Yield 2

Number Of Ingredients 8

Ingredients

7 ounces fusilli pasta
1 teaspoon olive oil
1 small shallot, minced
2 ounces oil-cured black olives, drained
2 ounces sun dried tomatoes in oil, drained and chopped
1 ounce capers in brine, drained
1 (3 ounce) can tuna in water, drained
2 tablespoons grated Pecorino Romano cheese

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.

Nutrition Facts : Calories 565.2 calories, Carbohydrate 91.3 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 8.2 g, Protein 31 g, SaturatedFat 2.7 g, Sodium 1362.5 mg, Sugar 14.2 g

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