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 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 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
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
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- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Meanwhile, cook garlic and ¼ cup oil in a large heavy pot over medium heat, stirring occasionally, until garlic is golden, about 4 minutes. Add anchovies (if using) and red pepper flakes and cook, smashing anchovies with a wooden spoon to break them up, until anchovies begin to dissolve, about 1 minute.
- Using tongs, transfer pasta to pot with garlic and anchovies, then add butter, ¾ cup Parmesan, 1¼ cups pasta cooking liquid, and lots of black pepper. Cook, tossing energetically and adding more pasta cooking liquid if needed, until pasta is al dente and sauce is thickened and coats pasta, about 4 minutes. Remove from heat and mix in parsley, lemon zest, and lemon juice.
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