In search of a creative way to make pasta this week? Just look in your pantry! Chef Megan Mitchell shares her go-to pantry pasta recipe, which you can make in under 20 minutes.
Yield: 4 servings
Active Time: 15 minutes
Total Time: 15 minutes
1 pound fettuccine, or your favorite long-cut pasta
Kosher salt, to taste
1/4 cup high quality extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 – 1/2 tsp. red chili flakes
1/4 cup capers, drained
15.5-ounce can white beans, drained and rinsed
3/4 cup pitted green olives, halved lengthwise
Freshly cracked black pepper, to taste
1 cup freshly grated parmesan cheese
1/4 cup toasted pine nuts
2 tbsp. roughly chopped oregano, optional
1 medium lemon
Bring a large stock pot of water to a boil. Liberally season with kosher salt. Cook the pasta per package directions until al dente.
While the pasta cooks make the sauce. Bring a large 12-inch nonstick skillet up to heat over medium. Drizzle in the EVOO then add the garlic and chili flakes. Cook for 1-2 minutes or until the garlic is golden brown and fragrant. Turn the heat down to medium low so the garlic doesn’t burn then add in the capers and cook for 1 minute.
Turn the heat down to low and add in the white beans, olives and some freshly cracked black pepper.
Once the pasta is ready add it directly to the pan along with 1/4 to 1/2 cup of the pasta cooking liquid. Next add in the parmesan, pine nuts and oregano if using. Toss together and then taste for seasoning, adding more salt or pepper if needed. Lastly squeeze in the lemon juice and toss.
Remove and divide into 4 shallow bowls. Garnish each with more parmesan, chili flakes and oregano
Recipe by: Megan Mitchell
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