This pasta has been a go-to stand by for me for years. When trying to decide what to call it, I figured Pantry Pasta would be perfect since I typically have all the ingredients on hand. And it’s so easy to make substitutions. If you don’t have fresh garlic, no problem, use garlic powder. No fresh basil? How about a few big handfuls of fresh spinach. Do you have some left over chicken? Great, chunk (that’s official kitchen talk for big chop) it up and add it. Pantry Pasta can be served as a main dish with a simple salad (and maybe some french bread) or as a side along with some bbq’d chicken. Do you follow a gluten-free diet? Not a problem, just use your favorite gluten-free pasta.
This Pantry Pasta recipe is really more of an “Inspiration to throw a few things together and call it dinner” than it is a recipe. And….if you’re cooking for little ones, and they don’t like tomatoes, just pick out the tomato pieces and they’ll love it too.
My husband loves this pasta, which makes me happy because on an “I don’t know what to make for dinner and it’s already dinner time” kind of night, this is ready in 15 minutes.
- 1 # Penne Pasta or whatever kind of pasta is in your pantry
- 1 14.5 oz. can diced tomatoes
- 2 garlic cloves diced or pressed
- Fresh Basil chopped
- 2-3 TBSP Olive Oil
- Parmesan Cheese
- Cook pasta according to package directions.
- In a large saute pan, add olive oil and garlic. Saute for a few minutes, then add in canned tomatoes.
- Cook tomatoes/garlic on medium until pasta is finished. This will soften the tomatoes, they will break apart a bit more, and the flavors will blend.
- If the tomato/garlic liquid starts to evaporate, add in about 1/4-1/2 cup of your pasta water. This will give you more sauce and also thicken the sauce (from the pasta starch).
- When pasta is finished, drain (reserve a bit of the cooking liquid), and add drained pasta to tomato sauce pan.
- If needed add a little more pasta water.
- Stir in basil.
- Transfer to serving bowl and top with parmesan cheese.