Pantry Pasta: The 15-Minute Lifesaver You’ll Make on Repeat

Byboulmalbrahim5@gmail.com

No fancy ingredients. No time to spare.

We’ve all been there: It’s 6 PM, your stomach’s growling, and your fridge is a wasteland of condiments and half-used pickles. Enter Pantry Pasta—a hero dish made with 3 staples you always have on hand. It’s garlicky, tangy, and so satisfying you’ll forget it took less time to make than a microwave burrito.

Why You’ll Love This Recipe

  • ⏱️ 15 minutes start to finish (yes, really).
  • 🧄 Bold, simple flavors that taste like you tried way harder.
  • 🌱 Vegan-friendly (just skip the cheese).
  • 💸 Costs under $5 to make.

Ingredients

(Serves 2–3)

  • 8 oz pasta (spaghetti, penne, or whatever’s in your cupboard)
  • ¼ cup olive oil
  • 4–5 garlic cloves, thinly sliced (or 1 tsp garlic powder in a pinch)
  • 1 (14 oz) can crushed tomatoes (or diced tomatoes—smash them with a fork!)
  • Salt + red pepper flakes to taste
  • Optional upgrades: Grated Parmesan, fresh basil, or a handful of spinach.

Step-by-Step Instructions

  1. Cook the pasta: Boil salted water and cook pasta until al dente. Reserve ½ cup pasta water before draining.
  2. Infuse the oil: Heat olive oil in a large skillet over medium-low. Add garlic and a pinch of red pepper flakes. Sizzle for 1–2 minutes until fragrant but not brown (burnt garlic = bitter!).
  3. Simmer the sauce: Pour in the canned tomatoes. Stir, then let it bubble gently for 5–7 minutes. Add a splash of pasta water if it thickens too much.
  4. Bring it together: Toss the drained pasta into the sauce. Mix well, adding more pasta water if needed to coat every noodle.
  5. Serve: Top with Parmesan, fresh herbs, or a drizzle of olive oil.

Pro Tips for Maximum Flavor

  • Garlic hack: Use a microplane to grate the garlic directly into the oil for a stronger kick.
  • Tomato twist: Stir in 1 tsp balsamic vinegar or a pinch of sugar to balance acidity.
  • Protein boost: Add canned white beans, chickpeas, or leftover rotisserie chicken.

Dietary Swaps

  • Gluten-free: Use GF pasta.
  • Spice lover: Double the red pepper flakes or add a dash of hot honey.
  • Creamy version: Stir in 2 tbsp ricotta or coconut milk.

Why This Works for Your Busy Life

  • Pantry superheroes: Canned tomatoes and dried pasta have a shelf life of years.
  • Zero food waste: Use up that half-used pasta box or lonely garlic clove.
  • Kid-approved: Picky eaters? Let them add their own cheese or butter.

Serving Ideas

  • 🥗 Pair with: A 2-minute side salad (bagged greens + bottled dressing).
  • 🥖 Add: Stale bread? Toast it with olive oil and garlic for DIY croutons.
  • 🍷 Elevate it: A glass of cheap red wine, because you deserve it.

Leftover Magic

This pasta tastes even better the next day! Store in the fridge for up to 3 days, or freeze portions for emergency meals. Reheat with a splash of water to revive the sauce.

Nutritional Info (per serving)

Calories: 450 | Carbs: 60g | Protein: 10g | Fat: 18g

Final Thought

This isn’t just pasta—it’s a reminder that great food doesn’t need to be complicated. Keep cans of tomatoes and garlic in stock, and you’ll never panic at dinnertime again.