For those evenings when you are in the mood for a fresh pasta dinner, but you don’t feel like going to the store, try this recipe for Quick Pantry Pasta with Zest Sun-Dried Tomato paste and Burrata instead.
To make this speedy and simple pasta dish that can be ready in under half an hour, I relied on a pantry staple that I always have on hand—sun-dried tomatoes. I added some garlic, chili peppers, tomato paste, and basil to the dish in order to give it some flavor.
After that, I made a decadent sauce by reusing the water that had been retained from cooking the pasta. In the end, I garnished each dish of pasta with some fresh burrata cheese and a thin layer of olive oil. Perfection.
Can you tell me about a pantry pasta?
Now, that’s a very interesting question! My idea of a pantry pasta is a really straightforward pasta meal that uses the majority of components that are often kept in a pantry.
That may mean using dry spaghetti, canned peppers, sun-dried tomatoes, olives, garlic, possibly a basil pesto, and a great many other things. You can whip up a dinner that will make your mouth wet in a matter of minutes with just a little help from the pantry.
It is correct. I am able to attest to this, as I have some experience in the field.
Just tossing together whatever delicious and simple ingredients I happen to have on hand is one of my favorite ways to spend my time in the kitchen. This particular spaghetti is exactly that.
It’s a combination of some of my all-time favorite ingredients that are always kept in the cupboard and the refrigerator. Okay, and then some burrata cheese, because if you know me even a little bit, you already know that burrata is always present in my refrigerator. It’s just one of those things that I always have on hand.
Also? For a moment, let’s discuss the essentials that should always be kept in the refrigerator. In the same way that you should maintain specific foods stocked in the pantry, you should also do the same with the refrigerator.
Ingredients like lemons, hard cheeses, yogurts, and root vegetables preserve for weeks. Therefore, make sure you always have the things you use the most readily available. A quick piece of advice for you on this fine Wednesday.
Therefore, as I have not yet indicated, preparing this pasta takes very little time and effort. Put the pasta in the water to boil first! I chose rigatoni, but to tell you the truth, you can use any shape of pasta you choose here. It’s possible that I choose a shorter cut, but I’m rather certain that spaghetti or bucatini would also do the trick. Put your passion to good use.
While the pasta is boiling, get a head start on the sauce by chopping the vegetables. The sun-dried tomatoes are the highlight of the dish because they are responsible for the majority of the taste.
To make a sauce that has an even deeper depth of flavor, I want to make use of not only the tomatoes, but also the oil that was used to pack the tomatoes. Because sun-dried tomatoes are a pricey item, you shouldn’t waste any of the contents of the jar if at all possible, you know what I mean?
A great kick can be achieved by including some garlic, dried oregano, and chili flakes in addition to that.
Now, because this step is essential, set aside portion of the cooking water for the pasta. You can’t make the sauce for this pasta meal without the water, thus you can’t miss this step in the process. After you have set aside some of the water from the pasta, drain the spaghetti.
After adding a small amount of the reserved water to the skillet, add the hot pasta, followed by a small amount of parmesan cheese and fresh basil. If you do not have fresh basil on hand, you can substitute dried basil instead. At this moment, the pasta is ready to be consumed and can no longer be considered raw.
After placing the pasta in the bowls, top each with some burrata and finish with a few drops of olive oil for a finishing touch. The final step is to season the dish with a pinch of kosher salt, some crushed black pepper, and possibly even some additional basil.
You do get what I mean, right? The cupboard pasta that takes the least amount of time to make and is anything but routine. In addition, I did use fresh basil and parsley, neither of which is often kept in the pantry.
BUT I do normally keep both of those things in my refrigerator at all times. However, if you don’t have access to fresh herbs, you can always substitute dried ones, which are always present in a well-stocked kitchen pantry.
Although I can’t say that I cook this particular type of pasta every week, I do prepare some variation of it rather frequently.
The reason I mention variation rather than recipe is because I almost never make the same dish twice. Unless I’m trying it out for the blog, in which case I’ll make it a number of times before deciding whether or not it’s perfect.
One of the most treasured and frequently used ingredients in my cupboard is sun-dried tomatoes. Because I believe they bring so much more to the table, I never, ever find myself without them… together with pasta and burrata cheese, due to the fact that it is possible to make beautiful things with these three ingredients on any night of the week.
If you decide to make this easy pantry pasta, please let us know what you think by rating the dish and leaving a comment below.
First and foremost, I look forward to hearing from each and every one of you, and I will always do my absolute best to answer to each and every one of your comments. My favorite part is looking through the pictures of the dishes that you all have cooked from the recipes.
