penne pasta, pantry style
(1 rating)
I made this pasta just out of things I had in my pantry and it was worth saving. It might also be great with some roasted peppers and mushrooms if you have them lying around.
(1 rating)
yield
6 -8
prep time
15 Min
cook time
15 Min
Ingredients For penne pasta, pantry style
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1 boxpenne pasta ( i used whole grain)
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1 Tbspolive oil
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1 Tbspsalt (optional)
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3 Tbspolive oil
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1 1/2 lgonion, sliced
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2-4 cchicken ( i used what was left of a rotisserrie... you can use frozen or canned if you want more convenient
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1 can4.5 oz. artichokes (quartered)
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1 jar8.5 oz sun dried tomatoes in oil
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1 can4 oz can of chopped black olives
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3-4 clovegarlic, minced
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3 Tbspdried basil or a few sprigs of fresh basil
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1 lgtomato, chopped small
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1 jarmarinara sauce (i used bertoli's tomato & basil)
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2 ozparmesean cheese to shred over each serving
How To Make penne pasta, pantry style
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1Begin by boiling a pot of water for your pasta. Add pasta, sprinkle salt (optional) and 1 tbs oil when water boils.
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2Chop onions. Add olive oil to large pan and sauté onions till carmelized and translucent. Add chicken and heat thru. Add artichokes, olives and sun-dried tomatoes. Season with salt, pepper and basil. Cook for about 5 minutes so that all of the flavors mesh together. Add diced fresh tomato and garlic. Stir well and cook for 5 minutes longer. Add marinara sauce and cook till bubbly. Remove from heat. -
3Add cooked penne pasta to marinara mixture and stir till combined. (you could just ladle the sauce on top if you prefer) Serve with sprinkled parmesan cheese.
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