Basic Pantry Pasta
Bon Appetit is great for a lot of reasons, but namely for their plethora of chefs sharing their go-to pantry pasta recipes during this godforsaken quarantine. I made this number from resident chef, Chris Morocco, and it was easy, tasty, and made it hard to not finish the entire pot.
Chris Morocco’s Pantry Pasta from Bon Appetit
Serves 4
INGREDIENTS
12oz Rigatoni (SAVE THE PASTA WATER FOR LATER!)
2 TBSP good olive oil
6 garlic cloves, sliced up
4-8 anchovies fillets (I did not have these and did not use them)
As much red chili pepper flakes as you want
2 TBSP double-concentrated tomato paste
A veggie (peas, sugar snap peas, asparagus, what have you! And they can be frozen!)
2 TBSP cold, unsalted butter
Grated or shredded parmesan cheese (however much you want, really)
DIRECTIONS
Cook the pasta, reserve 2 cups of pasta water when it’s done, and strain it.
Meanwhile, hit the oil in a skillet and add garlic. Cook until they start to turn a little brown (2-3 min). Add the anchovies and red pepper flakes and break them up with a wooden spoon until they’ve melted into the oil. Add tomato paste and stir into hot oil until the paste darkens and is sizzling with oil.
Add veggies and cook just until they turn bright green (they’ll continue cooking when you add pasta back in). Add the rigatoni and 1 cup of pasta water to the skillet and mix everything up. Add butter and 1 good pinch of 2 of parmesan cheese. Bring heat up a bit and move/cook the pasta until sauce thickens and coats everything. Add salt and pepper to taste, a bit more cheese on top, and you’re done!
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