Pantry Pastas 4 Ways: Simple Italian Classics Made Easy

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When your pantry seems bare but your stomach is growling, these four classic Italian pasta dishes come to the rescue. Each recipe transforms basic ingredients into something extraordinary, proving that sometimes the simplest dishes are the most satisfying.

1. Cacio e Pepe (Spaghetti with Cheese and Pepper)

This Roman classic is the epitome of elegant simplicity. With just a handful of ingredients, you can create a creamy, perfectly balanced pasta that’s greater than the sum of its parts.

Time: 25 minutes (10 min prep, 15 min cook)
Servings: 4

Ingredients:

• ½ lb (225g) spaghetti
• 4 oz (115g) grated Parmesan or Pecorino Romano cheese
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 teaspoons coarsely ground black pepper
• Salt to taste

Instructions:

1. Bring salted water to a boil and cook spaghetti until just before al dente (1 minute less than package instructions)
2. Reserve 1 cup pasta water before draining
3. In a large sauté pan over medium heat, combine olive oil, butter, and pepper
4. Add reserved pasta water and stir
5. Add pasta and reduce heat to low
6. Toss with Parmesan until cheese melts and creates a creamy sauce
7. Season with salt if needed

Pro Tip: The key to perfect Cacio e Pepe lies in the temperature control – too hot and the cheese will clump, too cool and it won’t melt properly.

2. Tuna Linguine with Mediterranean Flavors

This pantry-friendly dish brings together the bright flavors of the Mediterranean with shelf-stable ingredients. It’s a perfect balance of savory, briny, and tangy notes.

Time: 25 minutes (10 min prep, 15 min cook)
Servings: 4

Ingredients:

• ½ lb (225g) linguine
• 5 oz (140g) canned tuna, drained
• 14 oz (395g) diced tomatoes
• ½ cup (75g) Kalamata olives
• 2 cloves garlic, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon capers
• 2 tablespoons tomato paste
• ½ teaspoon red chili flakes
• 2 teaspoons dried oregano
• Salt to taste

Instructions:

1. Cook linguine according to package directions
2. Sauté garlic and chili flakes in olive oil over medium-low heat until fragrant (3 minutes)
3. Add oregano, capers, olives, tomato paste, and diced tomatoes
4. Simmer sauce for 8-10 minutes
5. Add tuna and cook for 1 minute more
6. Toss with cooked pasta

Pro Tip: Use oil-packed tuna for richer flavor, and don’t break up the tuna too much when stirring.

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3. Spaghetti Aglio e Olio (Garlic and Oil)

Perhaps the most essential pantry pasta, this dish proves that with good olive oil and proper technique, you can create something magnificent from nearly nothing.

Time: 20 minutes (5 min prep, 15 min cook)
Servings: 4

Ingredients:

• ½ lb (225g) spaghetti
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 1 teaspoon red chili flakes
• 2 tablespoons fresh parsley, finely chopped (optional)
• Salt to taste

Instructions:

1. Cook pasta, reserving ¼ cup pasta water before draining
2. Start with cold pan, add oil and garlic
3. Heat slowly over medium-low until garlic is lightly golden (3 minutes)
4. Add chili flakes and cook 1 minute more
5. Add pasta water, bring to simmer
6. Toss with pasta and parsley
7. Season with salt

Pro Tip: Starting with a cold pan helps infuse the oil with garlic flavor without burning the garlic.

4. Classic Penne Marinara

A simple tomato sauce paired with penne creates a timeless combination that never fails to satisfy. This version builds flavor through careful cooking of aromatics.

Time: 42 minutes (10 min prep, 32 min cook)
Servings: 4

Ingredients:

• ½ lb (225g) penne pasta
• 14 oz (395g) crushed tomatoes
• ½ medium onion, finely diced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• ½ teaspoon red chili flakes
• Salt to taste

Instructions:

1. Sauté onion in olive oil over medium heat until translucent (8-10 minutes)
2. Add garlic and chili flakes, cook 2 minutes
3. Add tomatoes, simmer uncovered for 20 minutes
4. Meanwhile, cook penne, reserving ½ cup pasta water
5. Combine pasta with sauce, adding pasta water as needed
6. Season with salt

Pro Tip: The key to developing flavor is properly sautéing the onions until truly translucent – don’t rush this step!

Final Tips for All Recipes:

• Always reserve some pasta cooking water before draining – it’s liquid gold for creating silky sauces
• Salt your pasta water generously – it should taste like the sea
• Cook pasta just until al dente – it will continue cooking slightly when combined with the sauce
• Use the best quality ingredients you can find – with simple recipes, each ingredient matters
• Don’t skimp on the olive oil – it’s a crucial flavor component, not just a cooking medium

These four recipes prove that a well-stocked pantry is all you need for a satisfying Italian feast. Whether you’re cooking for one or feeding a family, these dishes deliver maximum flavor with minimum fuss.

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