Simple Pantry Pasta

Simple Pantry Pasta

Sometimes simple is best. I decided to make this dish on a whim to use up some pantry contents. Feel free to use this recipe as a guideline to create a meal with whatever you have on hand. xx

INGREDIENTS:

  • Roasted garlic (~5 cloves)
  • Olive oil for sautéing
  • 1 small red onion or shallot, finely chopped
  • 1/2 tsp dried basil
  • salt and pepper to taste
  • ~1/4 cup of white wine (optional)
  • 1/4 cup kalamata olives or olives of choice, chopped
  • 1 jar of your favorite store bought or homemade tomato sauce (I used Thrive Market’s Sicilian Gravy
  • 6 – 8 servings of penne pasta, or pasta of choice (I love gluten free lentil or brown rice pasta)
  • 1 cup of chickpeas, roughly chopped
  • ~1/4 cup of fresh parsley leaves, chopped

DIRECTIONS:

  • Preheat oven to 415°F.
  • Coat garlic cloves (with the skin on) in 1-2 tsp of olive oil. Wrap in parchment paper and roast in oven for 25 minutes or until the cloves are soft and golden brown.
  • Bring a large pot with water to a boil. Add salt and pasta of choice. Cook according to box instructions.
  • In another large pot, place ~1 tbsp of olive oil over medium heat. Add chopped onion and sauté until translucent. Add dried basil, salt, and pepper. Continue to sauté.
  • Add a splash of white wine (or water) occasionally to prevent the onions from burning.
  • Add the chopped olives and chickpeas. Continue to sauté.
  • Once the garlic is roasted, remove the cloves from the skins and add to the onion mixture. The garlic should be soft enough to smash in the pan to incorporate.
  • Add in the tomato sauce and chopped parsley.
  • Cook over low heat for about 10 minutes.
  • When the pasta is cooked, drain and add to the sauce. Mix until well combined and serve.
  • Makes 6 – 8 servings.



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