Recipe by Chef Heidi Fink
Pantry Pasta
- Prep time 10 mins
- Cook time 15 mins
- Ready in 25 mins
- Yield Serves 4
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This vegetarian-friendly pasta dish is made from pantry staples that many of us already have on hand. It’s simple, delicious, and quick to make.
Ingredients
Directions
- Bring 6 L salted water to a boil in a large pot. Add pasta, stir well, and cook until desired texture is reached, about 7 to 9 minutes. Drain, reserving 1 cup of the pasta water.
- Meanwhile, in a large saute pan, saute the onion and garlic together with 3 Tb of the olive oil until softened, about five minutes. Transfer the onion-garlic mixture to a blender. Add jarred bell pepper, tomato passata, and fresh basil (if using). Puree until smooth.
- Return saute pan to the heat. Add remaning 1 Tb of olive oil to the pan, along with the rosemary. Heat until frangrant, then add the drained beans, stirring for a minute. Add the pureed pepper mixture and heat everything togther for several minutes, until all the flavours are developed and melded.
- Once the pasta has finished cooking, add it all to the pan, along with some of the past-cooking water. Heat and mix. Taste to adjust seasoning (this may need salt & pepper) and serve immediately, topping each with freshly grated cheese, if desired.
Variations
Sausage variation
Roast Italian sausages in the oven to serve alongside this vegetarian pasta dish OR cut the cooked sausage directly into the pasta dish itself
