Pantry Pasta | Home Movies with Alison Roman
Recipe Information
Pantry Pasta
Cultural Context
Originating from Italy, Pantry Pasta is a staple dish that showcases the beauty of simple ingredients. Traditionally made with just garlic, olive oil, and pasta, it reflects the Italian philosophy of using what you have on hand to create a delicious meal. This dish is often enjoyed as a quick weeknight dinner, and its flexibility allows for various adaptations, making it a favorite in homes around the world.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: pecorino cheese
Nutritional yeast is lower in calories and adds a cheesy flavor.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is often less expensive and has a neutral flavor.
Start by boiling a pot of salted water for the pasta, salting it like the sea with kosher salt.
Cut 2 shallots and 4 cloves of garlic; the shallots can be chopped into tiny pieces as they will cook down and become tender.
Heat a skillet and add about a third of a cup of olive oil to it.
Add the chopped shallots to the skillet and cook them down until they are tender and jammy, coating the pasta later.
Add the sliced garlic to the skillet after the shallots have cooked down a bit, saving some garlic to finely chop for garnish later.
Incorporate capers and anchovies into the skillet; if you only have one, you can use just capers as a substitute for anchovies.
Add chili flakes to the mixture for spice, adjusting to your preference.
Once the pasta is cooked, reserve some pasta water and then drain the pasta, adding it directly to the skillet with the sauce.
Toss the pasta in the skillet to coat it with the sauce, adding reserved pasta water as needed to achieve the desired consistency.
Finish the dish with freshly chopped parsley and a squeeze of lemon juice for brightness.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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