Pantry Pasta

A clean-out-your-pantry pasta with garlic, red chili flakes, olive oil and lots of freshly ground black pepper. Not quite cacio e pepe, but definitely delicious.

Pantry Pasta with Sautéed Garlic, Breadcrumbs and Fresh Ground Pepper

We can create so much from the items we already have in our pantry, fridge and freezer. I challenge all of you to take a few minutes tomorrow and make a meal plan for the week ahead, but start by looking at what you already have that can be weaved into the rotation or used as ingredients. Basically, plan smarter! You’ll save so much money, time and energy. This is an especially good habit if you’re about to leave town for a spring break trip or any other vacation. The week before a trip is the perfect time to “shop your closet,” so to speak. Except in this instance, it’s your pantry.

Pantry Panta is a recipe I make in several variations. You can use almost any shape of pasta; you only need half a pound, so it’s the perfect way to use up those half-bags and half-boxes of spaghetti, penne, or ziti. Maybe that just happens in my house because my kids often make pasta as a meal for themselves, so we end up with various odds and ends of shapes and sizes.

This is also completely “riffable” and customizable. If you don’t have fresh garlic, add ¼ teaspoon garlic powder to the pan with the red pepper flakes. Like things spicy? Double the red pepper flakes. Don’t have Parmesan cheese? Use grated Pecorino or any hard cheese, or leave it out. Don’t have breadcrumbs? This will still be good without them, just even more delicious with them. Have a handful or two of arugula or spinach to use up? Add them to the pan to wilt and toss with the pasta. You could also top this simple and flavorful pasta with pesto or marinara if you happen to have some. This is one of those dishes we always make when we come home from a trip. It’s faster than takeout and if you’re having post-vacation blues, it will cheer you right up.

Pantry Pasta

• ½ pound spaghetti

• Kosher salt

• 4 cloves garlic, sliced thin

• ¼ cup extra-virgin olive oil, plus more for drizzling

• ¼ teaspoon crushed red pepper flakes

• 4 tablespoons butter or extra-virgin olive oil

• ¾ cup Parmesan cheese, finely grated, plus more for serving

• Freshly ground black pepper

• ¼ cup breadcrumbs, lightly toasted in a nonstick pan

• Crunchy sea salt, for serving