Pantry Pasta
From NPMarie 10 years ago
- 30 minutes to make
- Serves 2 Generous
Adapted from "The Pioneer Woman". I loved the idea of making a wonderful pasta dish using pantry items you usually have on hand, or, adapt to whatever you might have in your pantry:)
Ingredients
- 3 tbsp extra virgin olive oil shopping list
- 1/2 onion, diced shopping list
- 2-3 cloves garlic, minced shopping list
- 1/3 cup white wine (or chicken or vegetable stock) shopping list
- 1 14.5 oz can diced tomatoes shopping list
- A pinch or 2 red pepper flakes shopping list
- 1/2 cup sliced olives (black, greek, green etc) shopping list
- 1 jar artichoke hearts, drained shopping list
- salt & pepper, just a pinch shopping list
- 8 oz pasta, cooked al dente, drained shopping list
- 1/4 cup jarred pesto shopping list
- 1/2 cup feta, crumbled shopping list
- toasted pine nuts shopping list
How to make it
- On medium heat, add evoo to skillet, add onion, saute for a few minutes, then add garlic, saute a few minutes more. Add white wine, cook for 5 minutes, then add tomatoes, red pepper flakes, olives, artichoke hearts, stir to mix, then add just a pinch salt & pepper. Simmer for about 15 minutes, stirring occasionally.
- Add cooked pasta, pesto, mix well. Toss in crumbled feta and top with toasted pine nuts.
- Double the recipe for 4 generous servings!
People Who Like This Dish 4
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