Pantry Pasta

Name: Pantry Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 ounces dry spaghetti (about 4 ounces per person); 2 tablespoons unsalted butter (divided); 1-2 tablespoons olive oil (extra virgin); 2 cloves garlic (minced or thinly sliced (about 2 teaspoons)); 2 ounces anchovies ((1 tin), can substitute sardines); Pinch crushed red pepper flakes; 1/4 cup Parmesan cheese (for topping (grated, shredded or shaved)); Zest of 1 lemon (about 2 teaspoons); Juice of 1 lemon (about 3 Tablespoons); salt and pepper (to taste); 1 tablespoon chives (finely chopped); 1 tablespoon green onions for topping (thinly sliced); 1 tablespoon parsley (finely chopped); 1 cup fresh spinach; 4 ounces cherry tomatoes (halved)

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 2

Author : Leslie Kiszka

easy dinner easy pasta recipe pantry pasta

Instructions

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Step 1

Bring a large pot of salted water to a boil. Add spaghetti, return to a boil, and cook, stirring occasionally, until al dente, about 8 minutes. Reserve 1/2 cup pasta water, and drain pasta. Toss pasta in 1 tablespoon butter and set aside.

Step 2

During the last few minutes of pasta cook time, add oil to a large saucepan and heat over medium-high. Add garlic and cook until fragrant, about 1 minute. Add anchovies and red pepper flake and cook, stirring often, for 1 minute.

Step 3

Carefully transfer cooked pasta to saucepan of garlic mixture. Add 1/4 cup pasta water, remaining 1 tablespoon butter and Parmesan cheese and cook, using tongs to toss constantly, until liquid reduces and coats pasta, 1 to 2 minutes.

Step 4

Add lemon juice and zest, and toss to combine (and add more reserved pasta water as needed). Salt and pepper to taste.

Step 5

Serve immediately, top with more cheese and/or herbs, and enjoy!

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