Pantry pasta may be created with any items you have in your refrigerator and pantry! A simple recipe basis that may be prepared in around 15 minutes.
Contents
What is pantry pasta?
This is what my husband and I call pantry spaghetti since it can be prepared with any stuff we have in the pantry (and fridge). We make sure to maintain the following items on hand at all times so that we are always prepared:
- spaghetti
- unseasoned butter
- extra virgin olive oil
- garlic
- lemons
- Parmesan (typically a slice to grate, but occasionally a container of pre-grated) (usually a wedge to grate, but sometimes a container of pre-grated)
It is the foundation on which we operate, but it is usually a little different depending on what we have and what we feel like doing that day.
What else can you add to pantry pasta?
The possibilities are really limitless since it may be anything your little heart wishes, but here are a few of our favorites:
Proteins
- anchovies
- sardines
- chicken (particularly shredded chicken) (especially shredded chicken)
- Italian sausage crumbles
- shrimp
Legumes
- chickpeas
- beans in black
- garbanzo beans
- lima beans
Vegetables
- spinach
- kale
- tomatoes in the shape of cherries
- onions caramelized
- peas
- artichokes
- mushrooms
- corn
Herbs and spices
- chives
- the green onions
- parsley
- cilantro
- thyme
- red pepper flakes, crushed
- chili flakes
How long does pantry pasta take to make?
15 minutes with my basic recipe! But, it is entirely dependent on what else you add to it, since some of the components may need a bit longer preparation.
Do I have to use spaghetti?
Nope! We’ve been known to employ:
- rigatoni
- linguine
- fettuccini
- penne
- cavatappi
- bucatini
To make it more filling, replace the spaghetti with gnocchi.
Contrary to common assumption, gnocchi is a dumpling rather than pasta.
How to make pantry pasta
- Cook your pasta to al dente according to package instructions in a large saucepan. The standard rule of thumb for spaghetti is 4 ounces of pasta per person.
- 2 cups pasta water, then drain. Set aside 1 tablespoon unsalted butter and the noodles. 1st Reserve
- In a big saucepan, heat the oil and sauté the garlic and other ingredients for a few minutes.
- Toss the cooked pasta with the leftover pasta water, additional butter, and cheese in a large mixing bowl to coat and incorporate.
- Toss in the lemon juice and zest, season with salt and pepper to suit, and serve! I like to top it with a generous amount of freshly grated cheese, black pepper, and herbs.
Best of luck preparing and dining in peace if you have a pet that is especially fond of certain of the components (in our case, seafood and cheese).
Puck loves to show off his height and shout at us so we know he’s open for taste testing. We never took him up on it, but you have to respect his perseverance.
What to serve with pantry pasta
If you want to beef up your supper even more so that guests have additional alternatives, consider adding one of these to the table as well:
- Simple Cheesy Garlic Bread
- Red Lobster Cheddar Bay Biscuits Duplicate
- Dinner Rolls with Rosemary and Sea Salt
- Delicata Squash and Brussels Sprouts Roasted
15-Minute Pantry Pasta
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Description
Equipment
- a big pot
- Small saucepan
- grater box
Ingredients
Base pasta recipe
- 8 ounces dried spaghetti, about 4 ounces each person
- 2 tbsp. unsalted butter, split
- 1-2 tbsp extra virgin olive oil
- 2 clovesgarlic, chopped or sliced (about 2 teaspoons)
- Sardines may be substituted for 2 ounces of anchovies (1 tin).
- 1 teaspoon crushed red pepper flakes
- 1 cup Parmesan cheese, optional (grated, shredded or shaved)
- 1 lemon zest, approximately 2 tablespoons
- 1 lemon juice, approximately 3 tablespoons
- season with salt and pepper to taste
Optional herb additions
- 1 tablespoon finely chopped chives
- 1 tablespoon finely sliced green onions for garnish
- 1 tablespoon finely chopped parsley
Optional veggie additions
- 1 cup of fresh spinach
- 4 ounces halved scherry tomatoes
Instructions
- 2 cup pasta water, drained. Set aside 1 tablespoon butter and pasta.
2 tablespoons unsalted butter, 8 ounces dry spaghettiA big saucepan of salted water should be brought to a boil. Return to a boil and simmer, stirring periodically, until the spaghetti is al dente, approximately 8 minutes. 1st Reserve
- Add oil to a big pot and heat over medium-high for the final few minutes of pasta cooking time. Cook until the garlic is aromatic, approximately 1 minute. Cook for 1 minute, stirring often, after adding the anchovies and red pepper flake.
1-2 tbsp olive oil, 2 garlic cloves, 2 oz. anchovies, pinch crushed red pepper flakes - 4 cup grated Parmesan cheese
4 cup pasta water, remaining 1 tablespoon butter, and Parmesan cheese; toss continually with tongs until liquid reduces and coats pasta, about 1 to 2 minutes.
2 tbsp unsalted butter, 1 tbsp
Transfer the cooked pasta to the garlic mixture in the saucepan. Add 1 - Toss in the lemon juice and zest to mix (and add more reserved pasta water as needed). Season with salt and pepper to taste.
1 lemon zest, 1 lemon juice, salt & pepper - or herbs, and have fun!
1 tbsp. chives, 1 tbsp. green onions for garnish, 1 tbsp. parsleyServe immediately, topped with more cheese and