CAN PANTRY RECIPES

Name: Pantry Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1/2 whole red onion, diced; 2 tablespoons olive oil; One 14.5-ounce can diced tomatoes with juice; 1/3 cup chicken stock or white wine; 1/3 cup assorted olives, pitted and roughly choppedu00A0; 1 whole jar artichoke hearts, halved; 2 cloves garlic, minced; Salt and freshly ground black pepper; Salt and freshly ground black pepperu00A0; 8 ounces pasta, cooked al dente and drained; 2 to 3 tablespoons jarred pesto; 1/2 cup fork-chunked feta; 3 tablespoons dry-toasted pine nuts

PANTRY PASTA RECIPE | REE DRUMMOND | FOOD NETWORK

Pantry Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

PANTRY PASTA RECIPE | REE DRUMMOND | FOOD NETWORK

Pantry Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

Ingredients

1/2 whole red onion, diced
2 tablespoons olive oil
One 14.5-ounce can diced tomatoes with juice
1/3 cup chicken stock or white wine
1/3 cup assorted olives, pitted and roughly chopped
1 whole jar artichoke hearts, halved
2 cloves garlic, minced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
8 ounces pasta, cooked al dente and drained
2 to 3 tablespoons jarred pesto
1/2 cup fork-chunked feta
3 tablespoons dry-toasted pine nuts

Steps:

Add the onions into a skillet with the olive oil over medium heat. Saute for a few minutes, and then add in the diced tomatoes, chicken stock, olives, artichoke hearts and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the feta and top with the pine nuts.

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