Pantry Pasta

Pantry Pasta


  • 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


  1. Boil a pot of salted water, and add pasta when ready.
  2. 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.
  3. Add tomato paste, turn up heat to medium, and cook for 2-3 minutes.
  4. Add dry spices and cook 30 seconds, then add water.
  5. 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.
  6. Once pasta is finished, add to sauce with a splash of the starchy pasta water. Stir to combine until rich and glossy.
  7. Serve with a drizzle of good quality olive oil, grated parmigiano, and fresh basil.

© 2020 Mitchell Schwartz

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15 Responses

  1. Alicia says:

    Looks amazing

  2. Gene Castillo says:

    Simple and delicious ????????

  3. David says:

    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?

  4. John says:

    Would this make two servings or four?

  5. John says:

    Serves 2 or 4?

  6. DALE M GREEN says:

    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!

  7. Jennifer says:

    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.

  8. Matthew Summa says:

    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!

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