Name: Pantry Pasta Primavera
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz dried penne or fusilli pasta; 2 tbsp olive oil; 3 cloves garlic, thinly sliced; 1 small onion, diced; 1 can (14 oz) diced tomatoes, drained; 1 can (15 oz) chickpeas, rinsed and drained; 1/2 cup jarred roasted red peppers, chopped; 1/2 cup pitted olives, halved; 1 tsp dried Italian herbs (oregano/basil/thyme blend); 1/2 tsp red pepper flakes (optional); Salt and black pepper, to taste

Pantry Pasta Primavera

miradu

This Pantry Pasta Primavera makes clever use of your extra pantry staples, transforming them into a vibrant, Mediterranean-inspired meal. Chickpeas add hearty protein, while roasted red peppers and olives bring bursts of flavor and color. The sauce comes together quickly with canned tomatoes and classic Italian herbs, making this an ideal dinner when fresh produce is low. It’s a flexible, crowd-pleasing dish perfect for weeknights or when you want to clean out the pantry without sacrificing taste or nutrition.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and onion, sauté until translucent and fragrant, about 3-4 minutes.
Stir in drained tomatoes, chickpeas, roasted red peppers, olives, Italian herbs, and red pepper flakes. Cook, stirring occasionally, for 6-8 minutes until flavors meld.
Add drained pasta to the skillet along with a splash of reserved pasta water. Toss to coat everything evenly, cooking for another 1-2 minutes until heated through. Season generously with salt and black pepper.
Serve hot, drizzling with a little extra olive oil if desired.