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  • Brittany Aldridge

Pantry Pasta

Updated: May 31, 2020

This pasta is truly a celebration of making something marvellous out of pantry staples and tidbits in your fridge. The recipe is super versatile too; add or swap out ingredients for what you have and make it your own! Onion and garlic? Add celery or sweet potato! No Parmesan? Add cheddar or even a sprinkling of creamy goats cheese! The options are endless!


  • 1 medium onion, chopped

  • 1 carrot, chopped

  • 1 red capsicum, chopped

  • 4 tablespoons of extra virgin olive oil

  • 2 garlic cloves, finely diced

  • 1 teaspoon of salt, or to taste

  • freshly cracked black pepper, to taste

  • 2 cans of whole peeled tomatoes or passatta

  • 1/2 cup of water

  • 2 teaspoons chilli flakes

  • 2 teaspoons of dried oregano

  • 1 fresh thyme sprig

  • ½ cup of thinly grated Parmesan, divided


  • In a large saucepan or shallow Dutch oven, on medium heat, add the olive oil, oregano, chilli flakes, onion, carrot, capsicum and garlic; and cook, stirring occasionally until vegetables are soft, around 7 minutes.

  • Next, add tomatoes, salt and pepper, cup of water, as well as the spring of thyme. Cover the pan with its lid and simmer on a low heat, stirring occasionally for 10-20 minutes.

  • In a large pot of heavily salted boiling water, cook your pasta of choice, stirring occasionally, until almost al dente - as it will finish cooking completely in the sauce.

  • Remove pasta from the water and using a slotted spoon add it to the large saucepan. Add 1 ladleful of the pasta water, and the parmesan, and stir until the parmesan is melted and sauce is creamy, glossy and emulsified.

  • Serve pasta in bowls, seasoned with more pepper, parmesan and garnished with some parsley or basil leaves. Please enjoy!

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