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Weeknight Easy Pantry Pasta

From Dorothy Reinhold of

If you think you have nothing to eat in the house, think again. With pasta and a handful of pantry items you can have a delicious dinner. Add a few fresh selections and it becomes sublime!

Weeknight Easy Pantry Pasta

Serves 4
Print Recipe


Pantry Items

  • 1 (12-ounce) box orechhiette pasta (or your favorite shape)
  • 1 (15- to 16-ounce) jar roasted red peppers
  • 1 (6-ounce) package steamed artichoke hearts
  • 24 jarred pitted olives (black or green, your choice)
  • 3-4 tablespoons finely chopped jarred sun-dried tomatoes in oil
  • 3 tablespoons extra-virgin olive oil

Cold/Fresh Items

  • 1 cup chopped Italian parsley
  • 1 (8-ounce) container fresh mozzarella pearls
  • 3 tablespoons finely chopped fresh chives (try snipping with your kitchen shears!)
  • Baby arugula
  • 1/2 cup Shaved Parmesan


  1. Cook pasta in salted boiling water, following package instructions for timing to cook al dente.
  2. While pasta is cooking, chop roasted red peppers and add them to a large mixing bowl. Chop artichoke hearts and quarter olives and add them to the bowl. Add sun-dried tomatoes and olive oil. Add parsley, mozzarella and chives to the bowl, and stir gently to combine.
  3. When pasta is done, drain it in a colander.
  4. Add a handful of baby arugula to 4 wide, shallow bowls (or dinner plates). Top with hot pasta (which will slightly wilt the arugula), then portion the sauce among the 4 bowls, spooning it atop the pasta.
  5. Garnish with shaved Parmesan and serve.
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