Pantry pasta is also good when you look into your pantry and thought for a second you were looking into the closet of a house on hoarders. It helps clean out your pantry of almost expired goods...
Pantry pasta is different every time you make it. If you have sun dried tomatoes and pine nuts - try them! Garbanzo beans and chicken stock... go for it! The possibilities are endless and I change the recipe every time I make it.
Pantry pasta can utilize ingredients you didn't even know you had in your pantry, refrigerator, or freezer.
WARNING - if you keep cleaning products in your pantry please use caution when adding pantry ingredients willy nilly into your pasta.
Now... honestly... typically I keep a pretty well stocked pantry. Pasta, beans, various jarred Italian items, flour, spices etc. I wouldn't make a recipe post for every "Pantry Pasta" I made... but this one was particularly delicious and of note... perhaps it needs a new name!
When possible we use organic, fair trade, and/or local ingredients.
1 can of artichoke hearts (chopped)
1 can (14 oz) diced tomatoes
1 cup of white wine
2 cups of frozen spinach
1 tsp of basil
1 tsp oregano
1 tsp parsley
1/2 tsp red pepper flake (more if you don't have a 3 year old who complains when his "mouth is spicy")
1 tsp onion powder
1 tsp garlic powder
1 pound of pasta
2 cups of shredded cheese (we had soft pecorino – smells like feet – tastes delicious)
Bring water to a boil for pasta.
In a saucepan combine: artichokes, diced tomatoes, and wine. Bring to a boil and let simmer for a few minutes.
Add the rest of the ingredients.
When pasta is almost done, drain and let finish cooking in sauce.
Put in individual crocks, top with shredded cheese, put under the broiler for a minute.
That's it! Enjoy!
Hop on over to these blogs where - if they are lucky - I'll share this :)