Easy Weeknight Dinner: My Pantry Pasta Recipe
This pantry pasta is SO easy and SO satisfying.
Ingredients
- Orzo
- 1 cup marinated artichokes Trader Joe's has my favorite kind
- 3-4 plum tomatoes chopped
- 3/4 cup Kalamata olives pitted and roughly chopped
- 1 shallot thinly minced
- 1/2 cup capers
- 1 tbsp 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
Instructions
- Strain the oil from the marinated artichokes into a large heavy bottomed pot on medium heat.
- Once the oil is heated, add the thinly sliced shallot. When the shallot becomes translucent, add garlic and tomato paste.
- Let the tomato pasta deepen in color and caramelize for a deeper flavor, about 2 minutes (I learned this trick from Alison Roman!).
- Tumble in chopped tomatoes, artichokes, capers, a pinch of red pepper flakes, and chopped olives. Stir to combine and let simmer while the pasta cooks. You may need to reduce the heat.
- 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!