Easy Pantry Pasta Recipe


This easy recipe is basically what I call Pantry Pasta because it’s the perfect way to use whatever you have on hand and get dinner on the table in less than 30 minutes.

– Orzo – marinated artichokes – plum tomatoes chopped – Kalamata olives – shallot thinly minced – capers – tomato paste – Extra virgin olive oil – Red pepper flakes – Kosher salt – Sea salt flakes – Pepper – Parmesan cheese for garnish – Zest of 1 lemon for garnish


White Scribbled Underline


Strain oil from the marinated artichokes into a heavy bottomed pot on medium heat. Once the oil is heated, add the sliced shallot. When the shallot becomes translucent, add garlic and tomato paste.


Let the tomato pasta deepen in color for a deeper flavor, about 2 minutes. Add in chopped tomatoes, artichokes, capers, a pinch of red pepper flakes, and chopped olives. Stir to combine and let simmer.


Next, cook your pasta to the packaging directions. Once it's finished, drain the pasta and reserve 1 cup of the liquid.


Toss the pasta with a drizzle of olive oil. Pour the liquid into the sauce mixture and stir, scraping the sides and bottom of the pan. Allow to simmer for a few more minutes while it thickens.


To plate, spoon the pasta into a bowl and top with the sauce. Garnish with lemon zest, sea salt flakes, freshly ground pepper, and a healthy amount of freshly grated parmesan cheese. Enjoy!

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