pantry pasta

Consider this your family&#x27;s new favorite flavor-packed, pantry-friendly pasta dinner. 

Sardine Pasta

sardines

capers

lemon

garlic

anchovy

spaghetti

olive oil

red pepper flakes

cherry tomatoes tomatoes

kosher salt,

Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, drain 4 cans sardines. Slice them open and remove and discard the bones. Coarsely chop 2 tablespoons capers. Cut 1/2 medium lemon into wedges. Finely chop 2 garlic cloves and 2 anchovy fillets. 

Add 1 pound spaghetti to the boiling water and cook according to package directions until al dente, about 9 minutes. Meanwhile, start the sauce.

Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering. Add the garlic, anchovies, and 1/4 teaspoon red pepper flakes, and cook, stirring frequently, until the garlic is softened and the anchovies are fragrant, about 2 minutes. Add the capers and cook until they begin to pop, about 1 minute.

Add 2 cans cherry tomatoes and their juices and 1/4 teaspoon kosher salt, stir to combine, and bring to a simmer. Add the sardines, reduce the heat to low, and simmer until the pasta is ready.

Using tongs, transfer the pasta to the sauce. Cook over medium heat and gently toss, adding pasta water 2 tablespoons at a time as needed, until the pasta is well coated and glossy with sauce. Taste and season with salt as needed. Serve immediately with the lemon wedges.

Cacio e Pepe from Delish.com is the easiest pasta dish you can whip up in no time. 

Cacio e Pepe

lb. pasta

black pepper

c. pecorino,

c. Parmesan,

Yep, it's cheaper, easier, and just as good.

No, I use fresh every once in a while too!

I've made this dish a few times and it's always turned out well.
My favorite add in is sun dried tomatoes. The type that comes is a jar with olive oil and rosemary is amazing and adds a layer of texture.
Easy, no fuss meal just about everybody enjoys. I call that a win.

I’m pretty bad at cooking but this recipe had some great tips that helped me a lot. Highly recommend.

Really perfect in every way. I followed the recipe exactly and made sure I bought the right cheeses.  It was loved by my husband and kids.  I made sure to save the pasta water and adding half the cheese for a few seconds till melted and then put it in the serving bowl and added the rest and used tongs to distribute. It was perfect. I gave my family cherry tomatoes to put on it (not cooked, just as a garnish). I’ll be making this again.

This is not a CACIO and pepper. Cacio is an Italian semi-soft cheese made of sheep's milk. You DO NOT add Parmesan nor butter. If you can't get the cheese, just use pecorino ROMANO. Anything else added to the original recipe should not be called cacio e pepe.

This meal is so so delicious ! The pepper and cheese go together so so well to create an absolutely scrumptious pasta.

We just returned from Italy. The first thing I did was look for a recipe for Cacio e Pepe because it was my favorite dish there. This is exactly as I remember it. Simply delicious and so easy!!

It was one of my favorites in Italy. I’ve tried a few different recipes and this one is good, but I always have issues with the cheese not jiving with the pasta water... what’s the trick to getting it to melt and emulsify with the water/butter mixture instead of ending up at the bottom of the pot?

My husband and I returned from Rome and were determined to have this at home! I only had Romano cheese and used all of that instead of incorporating the Parmesan. I also used a mixed ground pepper as opposed to just black pepper. Absolutely incredible! Fantastic recipe!

Pasta water and pecorino romano to make a paste. Add to al dente pasta and fresh ground peppercorns, plate and garnish with pecorino romano and fresh ground pepper that’s it. No butter no olive oil no parmesan! You have to make the paste for this dish to turn out right.

This dish does look delicious ! I plan to make it very soon!

https://streaming.hearstdigitalstudios.com/c2578b3f-045c-44c4-b0f3-ecbed85926e1/video_rover_16x9_1080p_hd_1540843482_15078.mp4

Cacio e Pepe Is The Easiest Dinner Imagineable

An easy, economical and totally delicious weeknight tuna pasta recipe you can make straight from the pantry, Italian-style with linguine and tuna in a spicy garlic olive oil sauce.

Olive Oil and Garlic Tuna Pasta

oil-preserved tuna

Sea salt

garlic (finely sliced)

red pepper or Aleppo pepper

tomatoes

linguine

butter

Italian parsley

Lift the tuna from the jar with a fork, leaving the oil in the jar. Put the tuna into a small bowl and break into smaller pieces with the fork - don't shred too much as large chunks have a nice texture.

Set a large pot of water on the stove to boil, adding 1 tablespoon of salt per quart of water.

Heat the oil in a large skillet over medium low heat for a minute. Toss in the garlic, chili and tomatoes and cook just until the garlic starts to sizzle. Remove from the heat and stir in the tuna and 1/4 teaspoon salt.

Cook the pasta until al dente. Reserve 1/4 - 1/2&nbsp;cup of pasta water before draining. Immediately add the pasta to the skillet along with the butter. Use tongs or two large forks to toss the pasta with the sauce, adding a bit of water to loosen the sauce (you might not need all the water).

Sprinkle the herbs over the pasta, then taste and add more salt or chili if you like. Serve hot.

pasta

g pecorino,

g Parmesan,

I call this &quot;pantry pasta&quot; because it can be made with whatever ingredients you have on hand in your fridge and pantry! An easy to customize recipe base that can be ready on the table in about 15 minutes.

Pantry Pasta

dry spaghetti (about 4 ounces per person)

unsalted butter (divided)

olive oil (extra virgin)

garlic (minced

anchovies ((1 tin), can substitute sardines)

Parmesan cheese (for topping (grated, shredded or shaved))

salt and pepper (to taste)

chives (finely chopped)

green onions

parsley (finely chopped)

spinach

cherry tomatoes (halved)

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.

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.

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.

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

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

https://content.jwplatform.com/videos/O0iKMDlj.mp4

I call this pantry pasta because it can be made with whatever ingredients you have on hand in your fridge and pantry! An easy to customize recipe base that can be ready on the table in about 15 minutes.

pantry pasta.mp4

Make the most of your pantry staples with this legendary pasta sauce.

Tomato vodka rigatoni recipe

(60 milliliters) extra virgin olive oil

onion, finely chopped

garlic cloves, thinly sliced

tomato paste

(125 milliliters) vodka

(60 milliliters) thickened cream

(40 grams) finely grated parmesan

rigatoni,

Recipe video above. One of the pantry-pasta greats. I love this recipe because it really showcases what great food you can make using canned tuna! Fabulous flavour beyond just canned tuna thanks to the anchovies, the freshness of lemon and tangy capers. The oil from the can of tuna is used as the sauce so don&#39;t be tempted to use tuna in brine!

The most amazing canned tuna pasta!

spaghetti (, or other thin long pasta)

tbsp cooking salt (,

285 grams/ 10 oz (approx) canned tuna

garlic (, finely minced)

anchovy (, minced (Note 2))

tsp baby capers ((or finely chopped pickles))

tbsp parsley (, finely chopped (ok to skip))

tbsp lemon juice ((sub 1 tbsp apple cider

tsp cooking/kosher salt

tsp black pepper

Cook pasta - Bring 3 litres / 3 quarts of water to the boil with the 1 tablespoon of salt. Cook pasta per the packet time minus 1 minute. Just before draining, scoop out ~1 cup pasta cooking water, then drain the pasta.

Sauté aromatics - In the same pot, heat the reserved oil from the tuna cans over medium heat. Add the garlic, anchovies and chilli flakes. Cook and stir for 1 minute.

Toss pasta - Add the pasta, capers and 1/3 cup of reserved pasta water. Toss using 2 spatulas for 2 minutes.

Add tuna - Turn off the heat. Add tuna, parsley, lemon zest, juice, salt and pepper. Toss gently to mix through - try to keep some tuna chunks.

Serve immediately!

Strands of spaghetti or bucatini tossed with brown butter that’s infused with za’atar, lemon juice, Parmesan, and a mix of fresh herbs.

Brown Butter Za’atar Pasta

fresh herb leaves,

Parmesan cheese (1/2 cup firmly packed freshly grated

dried long pasta, such as spaghetti or bucatini

unsalted butter

za’atar,

The Kitchn

Sheela Prakash

Step 1

Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.

Step 2

Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce.

Step 3

Cut 8 tablespoons unsalted butter into a few pieces and place in a large skillet. Melt over medium heat. Add 1 tablespoon za’atar and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a wooden spoon, until the butter has a nutty, fragrant aroma and is a toasty-brown color, 2 to 3 minutes. Remove the pan from the heat. Carefully squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons) into the pan (it will spatter). Add 1 teaspoon kosher salt and stir to combine.

Step 4

When the pasta is ready, reserve 2 cups of the cooking water. Drain the pasta.

Step 5

Pour the reserved pasta water into the sauce and bring to a simmer over medium-high heat. Simmer, scraping up any browned bits at the bottom of the pan with a wooden spoon, until the liquid reduces by half, about 3 minutes. Add the pasta and toss continuously until the sauce thickens a bit more and coats the pasta, and the pasta is al dente, about 1 minute more.

Step 6

Remove the pan from the heat. Add the herbs and half of the Parmesan and toss to combine. Serve garnished with the remaining Parmesan and a generous sprinkle of za’atar.

This one-pot pasta is simple, comforting, bright, and flavorful.

One-Pot Lemon Caper Orzo with Tuna

(5 tuna

shallot, onion

orzo pasta

(32-ounce) carton low-sodium chicken or vegetable broth

water, plus more as needed

parsley

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 1 medium lemon (about 1 teaspoon). Juice the lemon until you have 3 tablespoons. Drain 2 (5 to 6-ounce) cans tuna and  break up any large chunks of tuna with a fork. Rinse 1/4 cup capers well under cold running water, if salt-packed, to remove salt.

Dice 1 large shallot (about 1/2 cup). Mince 4 garlic cloves. Heat 1/4 cup olive oil in a large saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened and pale golden-brown, 3 to 4 minutes.

Add the garlic and 1 pound dried orzo and cook until fragrant and the orzo is toasted in spots, about 2 minutes. Add 1 (32-ounce) carton low-sodium broth, 1 cup water, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, stirring frequently to keep the orzo from sticking.

Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is tender and almost all of the liquid is absorbed, 10 to 12 minutes. If the orzo has absorbed all the liquid before it is ready, add more water 2 tablespoons at a time as needed.

Remove the saucepan from the heat. Add the tuna mixture and stir until just heated through, about 1 minute. Taste and season with more kosher salt as needed. Serve garnished with chopped fresh parsley leaves if desired.

This bold pesto pasta gets its magic from a jar of sun-dried tomatoes packed in oil.

Sun-Dried Tomato Pesto Penne

walnut halves

sun-dried tomatoes

balsamic vinegar

salt

penne pasta

Red pepper flakes,

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.Make Ahead: The sun-dried tomato pesto can be made up to 1 week in advance and refrigerated in an airtight container. Alternatively, freeze for up to to 3 months. Let thaw in the refrigerator overnight before using.

Place 1/4 cup walnut halves or pieces into a small skillet. Place over medium heat. Stir, toss, and shake the nuts a few times as the skillet heats up and continue to do so until the nuts are golden-brown and toasted, 4 to 7 minutes. Transfer to the bowl of a food processor fitted with the blade attachment.

Bring a large pot of salted water to a boil. Meanwhile, make the pesto.

Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated. Pick the leaves and tender stems from 1/2 medium bunch fresh parsley until you have 1/2 packed cup.

Smash and peel 1 garlic clove. Add the garlic to the food processor and pulse until coarsely chopped, about 6 pulses. Add the Parmesan, parsley, 1 (8.5-ounce) jar sun-dried tomatoes with their oil, 1/4 teaspoon balsamic vinegar, and 1/4 teaspoon kosher salt to the food processor. Pulse, scraping down the sides of the bowl occasionally, until a coarse paste forms, 20 to 25 pulses. (Makes 1 1/4 cups pesto.)

Add 1 pound dried penne pasta to the boiling water and cook according to package directions until al dente, 10 to 11 minutes. Reserve 1/2 cup of the cooking water. Drain the pasta.

Return the pasta to the now-empty pot. Off the heat, add the sun-dried tomato pesto and toss until the pasta is evenly coated, adding 1 tablespoon of pasta water at a time as needed if the pasta seems dry . Serve topped with more grated Parmesan cheese and red pepper flakes if desired.

Top 10 pantry pasta recipes from across the web

The most viewed pantry pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sardine Pasta

Cacio e Pepe

Olive Oil and Garlic Tuna Pasta

Cacio e Pepe

Pantry Pasta

Tomato vodka rigatoni recipe

The most amazing canned tuna pasta!

Brown Butter Za’atar Pasta

One-Pot Lemon Caper Orzo with Tuna

Sun-Dried Tomato Pesto Penne

Top 10 pantry pasta recipes from across the web

The most viewed pantry pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sardine Pasta

Cacio e Pepe

Olive Oil and Garlic Tuna Pasta

Cacio e Pepe

Pantry Pasta

Tomato vodka rigatoni recipe

The most amazing canned tuna pasta!

Brown Butter Za’atar Pasta

One-Pot Lemon Caper Orzo with Tuna

Sun-Dried Tomato Pesto Penne

The most viewed pantry pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine