Pantry Pasta
Ingredients:
- 4 oz Pasta
- 2 tbsp Tomato Paste
- 1/3 cup Water
- 3 Garlic Cloves, minced
- Red Pepper Flake, pinch
- 1/2 tsp Dry Basil
- 1/2 tsp Dry Oregano
- 1/2 tsp Dry Parsley
Directions:
- Boil a pot of salted water, and add pasta when ready.
- While water boils, mince garlic. Oil a pan on med-low heat and cook garlic and red pepper flake until very fragrant and beginning to turn golden brown.
- Add tomato paste, turn up heat to medium, and cook for 2-3 minutes.
- Add dry spices and cook 30 seconds, then add water.
- Stir water to combine with tomato paste, forming a sauce. Simmer sauce down and if it gets too thick before the pasta is done, add more water.
- Once pasta is finished, add to sauce with a splash of the starchy pasta water. Stir to combine until rich and glossy.
- Serve with a drizzle of good quality olive oil, grated parmigiano, and fresh basil.
© 2020 Mitchell Schwartz
15 Responses
Looks amazing
Thanks!
Simple and delicious ????????
Sure is!
That video is really helpful! Looks easy and delicious. Can you do one later in the season that shows how to use freshly grown tomatoes and herbs?
Sure thing!
Would this make two servings or four?
The typical listed serving size of pasta is 2oz, this dish uses 4. So realistically it’s for one person.
Serves 2 or 4?
Mitch in the Kitch, has been great. I am in the kitchen more often now. And I have found your recipes, are easy to follow with straightforward, step by step directions. GREAT!
Thank you!
What brand of olive oil do you use?
When I’m cooking at high heat I use avocado oil for the higher smoke point. For more moderate cooking, and especially for finishing dishes with good quality oil, I use Olive Tree which is local here in KC.
Amazing! My wife loved it! She’s a Browns fan and I’m a Chiefs fan, we’ve both loved watching you play, and are loving watching you cook! Thank you Mitch!
Thanks!
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