Pantry Pasta

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There are certain ingredients that I always have on hand and with these I can usually pull together something quick and tasty.   A few of these staples include:  pasta (various shapes); bacon; peppers; cherry tomatoes; peppers; onions; garlic; several types of cheeses; a cupboard full of dried herbs; chicken stock and white wine.

This is one version of what I affectionately call Pantry Pasta because I don’t have a set recipe simply an idea of what I am going for and use whatever ingredients I have on hand.  Tonight’s version went together something like this:

Pantry Pasta

  • 6 – 8 slices bacon, diced
  • 1 package cherry tomatoes, cut in half
  • 2 bell peppers – one yellow, one orange, diced
  • 1 leek, white & light green parts, chopped (last minute addition that did not make photo)
  • 1 tsp red pepper flakes
  • 1 cup white wine
  • 1/2 package penne pasta (I used a whole wheat variety)
  • 1/2 cup crumbled blue cheese


Saute bacon bits in large skillet until crispy.  Remove from skillet to paper towel, but keep 1 – 2 tablespoons of the drippings.  Add the peppers, leek, cherry tomatoes and red pepper flakes and cook until soft and “melted together”.  Add white wine and continue cooking over medium heat until about approximately half of he liquid has been asbsorped. 

Meanwhile cook pasta according to package directions and drain.  Add pasta to vegetables and mix well.  If needed, add a bit of the pasta water or additional wine to loosen mixture to your tastes.  Add reserved bacon bits and blue cheese and combine. 


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