**Pantry Pasta with Lemon and Pecorino**

I'm making a simple yet delicious pasta dish that only requires seven ingredients, including salt and pepper. This recipe is perfect for the winter months when it's cold and dark outside, but trust me, it's full of brightness and flavor.

To start, I'll be adding a little bit of butter to my sauce. It's going to give us a creamy base to work with, and I'll add just a small amount at first. The butter will melt into the finely grated pecorino cheese, which is one of my favorite ingredients in this dish. This recipe may not look like much, but you know what? It's going to be good.

My pasta of choice today is tubular, but feel free to use whatever shape you like. I'll add a pinch of salt and a pot of boiling water to cook it al dente. Cooking time will vary depending on the type of pasta you're using, so be sure to check the package instructions. While my pasta is cooking, I'll prepare the sauce by adding some lemon juice, which will caramelize as it cooks.

Once the butter has melted and the lemons have caramelized, I'll add a scoop of grated Parmesan cheese. The Parmesan adds a salty nuttiness to the dish, but also helps to thicken the sauce. I love the Meyer lemons in this recipe, but regular lemons will work just fine as well.

Now that my pasta is cooking, it's time to combine everything. I'll drain some of the excess water and add it to the sauce, along with a little more butter and Parmesan cheese. The key to this dish is using high-quality ingredients, so be sure to use fresh lemons and good-quality cheese. Seasoning with black pepper will bring out the flavors of the dish.

**A Personal Note on Gluten-Free Pasta**

As someone who recently discovered they're not gluten intolerant, I'm excited to share my newfound love for gluten-free pasta. Using gluten-free pasta in this recipe adds a nice textural element and ensures that everyone can enjoy the dish. I'll be using a one-handed technique to cook the pasta, which makes it easy to manage while using only one hand.

**The Power of Pantry Staples**

One of the beauty of cooking with pantry staples is how versatile they are. Tomato paste, garlic, olive oil, and Parmesan cheese are all essentials that can elevate even the simplest dishes into something special. Don't be afraid to experiment with different combinations of these ingredients – it's amazing what you can create when you have a few good staples on hand.

**The Outro**

This is where we end our little cooking journey together. Take a moment to appreciate the simple things in life, like a perfectly cooked pasta dish or a bright and citrusy sauce. Remember that all it takes is a few basic ingredients to create something truly special. And don't be afraid to get creative with your pantry staples – that's where the magic happens.

And finally, I'll just say thank you to everyone who has watched my video. It means the world to me, and I hope you've enjoyed this little cooking tutorial as much as I have. Until next time, when we'll be exploring more culinary delights together...

"WEBVTTKind: captionsLanguage: enbanana phones down cabana phones down say hi to everybody like hard to do with one hand guys hey guys this cute little school now I feel like I'm in the Test Kitchen but not actually today we're back in my kitchen and I'm going to show you how to make a simple front to pass back using only stuff that I found in my pantry and you likely already have to me I feel like pantry pastas are pastas that you should be able to make without buying anything it kind of leans on canned goods or stuff that you know laughs on the shelf for a while made with kind of odds and ends from around the kitchen that's mainly fat and salt should we get a cook in we're making a little Gemelli as I like to call maybe I hate peg you want to be the camera person cuz stiff Steve's not cutting it so I got my hot water going okay i salted it already we're gonna cook the whole thing yeah that's the shot my little Dutch oven I love this thing look my little little petite fruits I'm just a little bit olive oil how you doing good your arms are hurting for God's dip off the ends of the garlic okay and I like to give it a little just a little light crush like that and then the tomatoes cut them into thirds we got these beans here come in here take a look at this thin pepper sliced up vinegar all blue it's delightful marinated beans okay well add the tomatoes I'm sure I had some beans and this isn't a recipe I said I've never made this before in my life I'll cut up the garlic we're gonna tie it on this I'll pop that right into will be the collab boom add that right in there I dropped it too low so pasta is like 92% done little dente we're gonna finish it in the sauce I got a nice little thing of butter okay nice cultured butter water in it that's fine that's good alright then we just mix mix mix mix and those beans if one of them breaks I might even smash one or two of them and let it kind of break into the sauce now I'll hit it with a little bit of the pesto you know when I start small you always add more yeah nice little quick little thing you know oh you wanted to put some bacon into it knock yourself out the beans are awesome the little the vinegar in this that comes from it a little marinated well you might be able to hear but we got a crying baby you know woke up from a little nap you know ain't that much of a baby's too but you know he's a little cranky when he wakes up so uh Bon Appetit this is basically a Leo aioli Oh which is garlic and oil sauce what I love about this is that in the time it takes to make it is the exact amount of time that it takes for the pasta to boil I've got kosher salt as usual so the pastas going in I've had this tall pot since I was in college it was a gift from my parents olive oil be generous a few cloves of garlic going in I'm gonna add the black pepper right into the garlic don't burn the garlic because it's really flavoring your sauce I'm gonna add a pinch of chili flake now the kale was a little bit wet the kale noises scared him all of the kale is in here it's wilted I'm gonna season with salt and you can kind of cook them down as much as little as you want mmm garlicky I'm gonna add a little bit of my pasta water so now using the spider I'm just gonna go directly into the pan with the garlic and the kale it's a good amount of kale in there more water I'm just gonna grate Parmar here it's really well-seasoned actually I'm gonna add another pinch of salt remember your pasta water is already salted so when you add that you're adding salt this is a really really fast meal to make we're getting a large amount and a good serving of veggies at the same time I'm now the lunch lady so that's another thing that has happened to me children do you want some pasta okay come snapchatting Jesus how many your pasta if you don't come soon it's like a fine line between online schooling and just online you know I'm enjoying lunch I even got to thanks mom I'm pretty good so five second literally that translates as a dry soup it's one skillet you throw the the fideo in it cooks in about two cups of liquid and it's a really good way to use up what's in your refrigerator or what's in your pantry if you pre-heat your skillet you run the risk of burning the pasta to the bottom of the skillet so at it while it's still heating up you want to keep moving the surrounds but the more color it takes the more flavor it's gonna give you it's going to transfer this to a bowl I'm going to add a little bit more oils and I'm just gonna dump in everything at once random ear of corn why not I always seasoned my vegetables pretty liberally when I'm sauteing because I think that it helps them cook more evenly what it what the salt does is it draws out all the moisture and a lot of the sugars which helps it caramelize so instead of adding more water or more liquid you're gonna get the benefit of having the flavor of all of these vegetables in your pasta if you have a little bit of like leftover salsa like I'm gonna go ahead and add this to it as well it's gonna give it a nice kick which I'm really excited about two cups of chicken stock add in my toasted pasta hopefully you can see that and then just kind of push it into the liquid and then once it comes to a boil I'll cover it and in ten minutes time all of the liquid should be absorbed and the pasta will be perfectly tender and all the vegetables will be perfectly cooked so ten minutes ready to serve as long as the liquids gone it looks so good add a little bit of queso fresco and some cilantro I have an avocado so I'm throwing that in here so Paseka use whatever you got it's really simple it's really sad sighing it's really comforting so today we're gonna make kind of a tomato pasty garlicky cheesy chicken II sort of really simple penne pastas we're gonna take this to the stove this burner is always a problem that always works I've also got some chicken stock some homemade chicken stock that I'm gonna use kind of instead of pasta water I'm gonna drop the pasta now this pan is heating up I'm gonna get plenty of olive oil into that we have like seven or eight cloves of garlic I just peeled them smash them so as soon as we start to see this Brown that's when we're gonna throw in our tomato paste so as you can see my stove is a little uneven so it's all kind of like cooling down here and on the Test Kitchen anymore folks a tube of tomato paste tomato paste is one of my favorite ingredients I'm just gonna move that over here this other side of the pan and then I'm gonna put like a good like maybe almost like half the tube of this tomato paste plenty of ground Aleppo chili and this to the situation just kind of deglaze it bits and pieces kind of dissolve I don't it tastes like fish sauce pasta I just want a little bit of like kind of fermented fish and chobe flavor in there it's kind of bubbling away taste it mmm transfer it directly over there this pasta is like shy of shy of al dente you really want to kind of cook some of that delicious chicken eat tomato garlicky situation right into it does it add like maybe another I don't know half a cup of pasta water and I always have that on deck we can grab our parm I'm just gonna add like a little handful at a time the nice little knob of butter it's pasta it's not a diet food mmm yummy something about being inside all day like actually makes me hungry or somehow hit it with a little black pepper and a little bit more grated parm mm-hmm there's so much garlic flavor you can't really taste the fish sauce but it gives it just this like really nice umami sort of thing going on basically what I'm making is a vegetarian Puttanesca what I love about Puttanesca is that it requires very minimal chopping it's a lot of like briny flavors typically anchovies capers olives my parents are vegetarian we don't have anchovies I don't like anchovies anyways so we're just gonna do it with the tomatoes olives capers garlic crushed red pepper flakes literally all you have to do is have the olives and if you're lazy you don't even have to do that so we're gonna have our olives with my mom standing here making sure that I don't mess anything up a little bit of olive oil garlic clove I feel like Alton Brown and goodies I feel like this is his go-to angle oh my god a bunch of crushed red pepper flakes we're gonna add like a half a pack of pasta hello I'm here ideally they're crushed Tomatoes but it's chill throw in our olives a bunch of capers and I tossed in a little bit of the keeper juice to stir that around don't put too much salt because remember you already have salty ingredients in here and salt in the pasta lid on here sauce been cooking for like 10 minutes here's what we're working with all right a little the pasta water to help it find I know you're not watching mom but I'm still nervous somehow that I'm so I'm gonna add a little bit of olive oil to just like make it nice and glossy mom would you mind plating I where I'm not worried about my shirt yeah you do you can do a nice little swirl it's so much more fun meeting behind the camera okay oh yeah she's wiping it it's like we're in a restaurant just put a nice you gonna make it no no just just a little bit yeah actually hey dad do you want to try it bite I'll just drink my wine and accept the criticism good nice mic is on we have levels this is pantry pasta what could possibly go wrong oh maybe I'll make my wife some lunch and do your hero so let's use some gluten-free pasta here I'm gonna slice some garlic here you can't tell because you can't see my face but I'm doing the Andi Barragan II stare and chop now I'm gonna slice up some sugar snaps and some snow peas I want to bring snow peas back what did like what did snow peas ever do to anybody they're like incredible you know I'll cut these in twos and threes olive oil going in gentle sizzle you don't want too much color on this garlic also to cool it down I'm going to throw some anchovies in there sorry Adam Rapoport you're wrong on this one yeah this is not about like putting anchovies on top of your pizza this is just about adding a subtle base of flavor bloom these chili flakes in this hot fat I guess we could have dropped our pasta and instead I'm just sitting here like a friggin dingus I do about a hundred grams per person it's got some salt in there hey what's up so I'm gonna get the heat back on I'm gonna put a little nug of tomato paste in this is optional hear that sizzle alright you want to watch the color get a little bit darker I'm gonna add our veg do a little toss ii toss yeah i'm shutting pasta off scooping it right into our sauce see how the veg it's nice and bright green i'm gonna put in some parm a couple mugs of butter a lot of motion motion is key and suddenly we have a nice glossy sauce here mmm I'm gonna take this to our Bowl here Finn is currently winning at a raucous game of sorry in the other room it's gonna set us up for a very tense lunchtime I'm just gonna throw some mint leaves on here we'll take this over into the good light you know at home the rules are different no spoons in the apron at well actually Wow I mean like not no spoons but like there's one spoon in the apron at home like let's not be crazy you know hmm it's cheesy its buttery but there's a great bass note in flavor anchovy garlic okay what do you think he likes it I made you lunch you're not on camera don't worry this is my adult mac and cheese recipe and I'm actually gonna show you an even more pared down version of it I'm gonna use just pasta water and show you how to swap out pasta water for milk if you either don't have milk or can't find it the first things first is you need a stick of cold butter the only pasta that was on the shelf at the supermarket was orzo which I was actually super stoked about because I love orzo and I feel like orzo is coming back so I'm gonna melt about a tablespoon or two of butter like more black pepper than you would think you need this is basically cacio e pepe before we do anything obviously we're gonna heavily salt our pasta water I'm gonna take a big scoop of this pasta water I'm going to add it to the skillet and that's gonna stop the cooking I'm gonna start whisking in piece by piece all of the remaining cold butter now that the sauce is made I'm gonna turn it off and then I'm adding about half of this box for a half of that I'm gonna grab at least one and a half cups of pasta water with this cup okay so we have that reserved this is still pretty soupy as you'll see and now I'm gonna start grading in this cheese so use a microplane if you have one it'll grate it super finely so that it doesn't clump up okay we're getting there it's almost gonna look like risotto add another splash of pasta water right before you plate and I'm gonna finish it with a little bit more fresh parm and some black pepper it's a little slippery it's a little hard to show you and that's lunch folks delicious four ingredients it's this abrasion of Hedrick pasta that I like to make that uses as the main ingredient a can of chickpeas can't shake these in particular our staple that I always have at home this unrefined sea salt that I like to pasta water I generally don't slice garlic at home because I just find it to be kind of a pain and it's to be good for you just ask Fred putting a generous amount of olive oil in here I'm gonna get my garlic and chickpeas in there the oil is hot I can see it's starting to shiver across the surface of the skillet and now that you can just throw in my scrapes Rosebery picture of red pepper flakes I like a little heat with pasta these are very lovely dried red pepper flakes it's this wonderful dry pasta from Italy and you see the surface of the pasta it's like a very rough kind of a regular surface and whatever okay if you don't have parm you could use a good chronica John I look the other one pecorino thank you sorry the idea here is that I'm gonna set aside let's say a third of the crispy chickpeas for sprinkling over the pasta and then the rest I'm gonna mash to make a creamy sauce add a little bit of white wine just like a dry white wine something that you would drink this is gonna go in and equally as everything just kind of balance and everything else take a little sprinkle of salt and now I'm really just mashing big ladle of pasta water let's do a little pinch of red pepper flakes I think we're there I'm gonna transfer it now into the skillet it's okay if some of the pasta water piggybacks as I slowly add the finely grated cheese it starts to melt and kind of dissolve into that liquid and you can see that the texture has changed quite a bit from just adding that cheese it's thickened it I'll do a bit of zest I usually cut just off-center from like cutting down the middle so that I avoid those seeds I just stir in this is a pretty big hunk of butter but why not but it just makes like the most silky looking sauce just think it looks so good I have these sprigs of rosemary for that I reserved these crispy chickpeas and I'll save a couple more for sprinkling on top a couple more of these chickpeas red pepper flakes on top some women and they showering apartment it was much more impressive than looking at all the ingredients individually it comes together and I think actually makes it a very elegant absolutely delicious very easy dinner I also love when the trophy finds its way I mean by the combination of white wine and rosemary and garlic all together really I think makes like a surprising depth of flavor good posture used to make this dish is called koshary you can call it kosher e some people call it kosher e I've seen it spelled with an O or EU it's a traditional Egyptian pasta dish the first time I found out about it was from my husband he's Egyptian so he knows this dish really well the base of it is a mix of rice chickpeas lentils and elbow macaroni I don't have any elbow macaroni right now but I did have a bit of spaghetti that I just snapped into 1-inch pieces the base of this sauce I'm actually gonna use leftover marinara but if you can use whatever tomato a sauce that you have kicking around so I'm going to start with a little bit of olive oil in here since I've already got onion and garlic in my marinara I'm just gonna add some cash Mary red chili but it's fat to bloom it a little my pasta water is going so let me get dropped my pasta heavily seasoned with kosher salt we all know this now I'm going to add some of this leftover tomato sauce I think I'm gonna use all of it why not we just want acid and heat from this add a few splashes of vinegar and give it a taste do you think Chris would hate this tiny spoon I want some more vinegar and want some more heat I'm gonna put some hot sauce because the hot sauce will bring acid and heat one two punch oh I forgot to tell you the most important part this is often stuffed inside of a PITA we're gonna just have it on a bowl today my pasta is ready my sauce is ready now we're gonna put it all together I'm gonna add some leftover chickpeas that I just warmed up I'm gonna leave the broth behind some left over lentils and then rice times like these I really just want a bowl of something to make me feel full and warm and like this really does that here I've got my bowl of mixed grains and etc the sauce is where all the action is happening you know so this is non-negotiable you got to finish this with crispy shallots this is vital here it is Oh warm starchy creamy chewy like it's everything that I want right now I just want to like live in this bowl I was going to show you how to make a tuna pasta but I surprise don't have tuna we're gonna use some mackerel instead which is gonna be just as delicious I'm going to heat maybe a tablespoon of extra-virgin olive oil and then I'm also just going to toss a couple of smashed garlic cloves in with the oil this is like the only pasta I have right now but I'm not mad about it it's Gemelli salt my pasta water and then I'm just gonna put maybe about half of this box in meanwhile my garlic is starting to brown and I'm going to sprinkle in some panko breadcrumbs I don't want either the garlic or the breadcrumbs to burn okay these breadcrumbs look really great so my pasta is just about ready I'm gonna drain this and transfer it to a bowl and then I'm gonna bring it back over to the island it's really just about cooking the pasta and then throwing it in a bowl and tossing it with some other things some lemon zest that's gonna go right in here fresh parsley leaves and I'm just gonna toss this through nothing but spoons in this house Chris would be so proud perfect and it doesn't need more salt I'm going back to my pasta I am going to add a little tin of mackerel I'm just gonna plop the whole little fishies in here spoonfuls of capers because this pasta doesn't have a sauce you do want to make sure that you're getting all that flavor in there just a pinch of crushed red pepper flakes dress this with some fresh lemon juice and then a little bit more olive oil and some salt and then as I toss this pasta I'm just gonna break up those larger fish fillets with my spoon we round a little bit more salt and I think the rest of this parsley just because I have it put my pasta into a bowl just top it with some of my parsley lemony garlicky breadcrumbs and that is pantry mackerel pasta it barely requires any cooking it's my favorite kind of pasta two things that I brought with me from New York cannellini beans artichoke hearts as well so this is gonna be super simple pasta but we're gonna start with white onion and garlic it's like that scene in Goodfellas thing about being at my parents is that like sometimes you go in the fridge and you're looking for an onion and you find this and it's just like whoo why was it cut like that what's the I don't know Oh what's cooking smells good starter pack it's garlic and onion and olive oil as Molly Boz would say more than just a little bit of salt in your pasta water or Kathy and we're gonna cook that until it is just short of al dente we have our rinsed white beans those are gonna go in our artichoke hearts those are also going in we're gonna grab a little bit of salt red pepper flake gets a stir liquid gold and set it aside to use in my sauce incoming we're gonna add a little bit of butter in here it's gonna give us a creamy base to a sauce and we're gonna add just a little bit to start the butter is gonna melt into that pecorino so finely grated and just a little bit at a time this is not the most colorful dish in the world but you know it's gonna be good we've got our white bean artichoke our chili flake pasta oh this is dinner did this part I've been seeing a lot of you guys who make it during this time it only requires seven ingredients and that includes salt and pepper I'm gonna add some salt a pot of boiling water not the amount miss Boz would I have these kind of animal shells but I think any kind of shortcut tubular pasta works puckery con Murata but to be honest I think even long pasta would be delicious this makes so much sense with spaghetti and I'm just gonna drop my pasta I give my pasta stir just so it doesn't stick to the bottom this shape is gonna take about maybe eight minutes whatever it says on the package for al dente let's see these would say nine minutes I'll cook it eight minutes because I wanted to finish cooking in the sauce you guys know come on now my limits are things that you find in the winter it's always amazing to me how you find like the brightest of things come during the darkest months and I'm just gonna cut the knobby ends I just cut it into rounds I'm gonna turn my heat on to medium once the butter is melted I'm gonna add the lemon and the lemons are gonna caramelize once they've kind of cooked and caramelized I scoop like three out to kind of use as garnish I'm gonna actua scoops and pasta water out some remaining cold butter I'm gonna add my pasta in here I'm gonna add a little bit of Parmesan and make sure it melts in before adding more and this will also obviously thicken the sauce what I like to do is turn it off and add a ton of pepper really coarsely ground this is kind of almost like a copy a like a lemony cacio e pepe this also is definitely thickened I wish I could feed this to you guys I'll take some of these lemon slices almost harm what I do here is I'll micro cream parmesan until it gets kind of that like kind of like the shaker Parmesan texture I like to finish with more pepper use whatever pasta shape you got tubular great long awesome the black pepper comes through the parmesan adds like a salty nuttiness but it also helps thicken the sauce and I love the Meyer lemons in this but regular now lemons will totally work bye guys I'm going to show you how to make my pantry pasta bear with me because I have one hand only salt in there rock my lovelies pasta let me tell you why please gluten-free luckily and I recently find out that I'm not gluten intolerant faster c'mon take ID case so that's how we say it pasta with butter and cheese I'm gonna start melting this butter before the past targets here and then I get one cup of the cooking water out of the pot very careful make sure you don't put your hand inside and I'm gonna put a half of it on the butter there let scoop it out you see how you get oh so much steam and I start putting it in the batter I hope I'm making you hungry don't get rid of your water in case you need some more pastas in there the butter is in the bottom I'm gonna start steering and add some of the cheese I'm gonna add a little more water cheese pasta butter what's not to like I'm gonna add some black butter that was manning like no time probably like 15 minutes it's gonna be I think my breakfast mmm cheesy it tastes exactly like the pasta my my aunt used to make Bon Appetit we're doing the outro this is called an outro take the outro seriously silence for the outro I will be respected the key thing here is all you need is a few staples to keep on hand tomato paste great option and - these are a great option garlic certainly olive oil okay easy no it's not like antabuse on pizza we're not listening to the video dude so point being parmesan great addition if you have it whatever bed you have on hand all that pantry stuff provides a great base and whatever you add to it just makes it even better thank you so much we get it no we did it we did it we did it okay that is a W all right Ali do this do this do this that's a W okay that's more of a gang sign but but whatever you do it your waybanana phones down cabana phones down say hi to everybody like hard to do with one hand guys hey guys this cute little school now I feel like I'm in the Test Kitchen but not actually today we're back in my kitchen and I'm going to show you how to make a simple front to pass back using only stuff that I found in my pantry and you likely already have to me I feel like pantry pastas are pastas that you should be able to make without buying anything it kind of leans on canned goods or stuff that you know laughs on the shelf for a while made with kind of odds and ends from around the kitchen that's mainly fat and salt should we get a cook in we're making a little Gemelli as I like to call maybe I hate peg you want to be the camera person cuz stiff Steve's not cutting it so I got my hot water going okay i salted it already we're gonna cook the whole thing yeah that's the shot my little Dutch oven I love this thing look my little little petite fruits I'm just a little bit olive oil how you doing good your arms are hurting for God's dip off the ends of the garlic okay and I like to give it a little just a little light crush like that and then the tomatoes cut them into thirds we got these beans here come in here take a look at this thin pepper sliced up vinegar all blue it's delightful marinated beans okay well add the tomatoes I'm sure I had some beans and this isn't a recipe I said I've never made this before in my life I'll cut up the garlic we're gonna tie it on this I'll pop that right into will be the collab boom add that right in there I dropped it too low so pasta is like 92% done little dente we're gonna finish it in the sauce I got a nice little thing of butter okay nice cultured butter water in it that's fine that's good alright then we just mix mix mix mix and those beans if one of them breaks I might even smash one or two of them and let it kind of break into the sauce now I'll hit it with a little bit of the pesto you know when I start small you always add more yeah nice little quick little thing you know oh you wanted to put some bacon into it knock yourself out the beans are awesome the little the vinegar in this that comes from it a little marinated well you might be able to hear but we got a crying baby you know woke up from a little nap you know ain't that much of a baby's too but you know he's a little cranky when he wakes up so uh Bon Appetit this is basically a Leo aioli Oh which is garlic and oil sauce what I love about this is that in the time it takes to make it is the exact amount of time that it takes for the pasta to boil I've got kosher salt as usual so the pastas going in I've had this tall pot since I was in college it was a gift from my parents olive oil be generous a few cloves of garlic going in I'm gonna add the black pepper right into the garlic don't burn the garlic because it's really flavoring your sauce I'm gonna add a pinch of chili flake now the kale was a little bit wet the kale noises scared him all of the kale is in here it's wilted I'm gonna season with salt and you can kind of cook them down as much as little as you want mmm garlicky I'm gonna add a little bit of my pasta water so now using the spider I'm just gonna go directly into the pan with the garlic and the kale it's a good amount of kale in there more water I'm just gonna grate Parmar here it's really well-seasoned actually I'm gonna add another pinch of salt remember your pasta water is already salted so when you add that you're adding salt this is a really really fast meal to make we're getting a large amount and a good serving of veggies at the same time I'm now the lunch lady so that's another thing that has happened to me children do you want some pasta okay come snapchatting Jesus how many your pasta if you don't come soon it's like a fine line between online schooling and just online you know I'm enjoying lunch I even got to thanks mom I'm pretty good so five second literally that translates as a dry soup it's one skillet you throw the the fideo in it cooks in about two cups of liquid and it's a really good way to use up what's in your refrigerator or what's in your pantry if you pre-heat your skillet you run the risk of burning the pasta to the bottom of the skillet so at it while it's still heating up you want to keep moving the surrounds but the more color it takes the more flavor it's gonna give you it's going to transfer this to a bowl I'm going to add a little bit more oils and I'm just gonna dump in everything at once random ear of corn why not I always seasoned my vegetables pretty liberally when I'm sauteing because I think that it helps them cook more evenly what it what the salt does is it draws out all the moisture and a lot of the sugars which helps it caramelize so instead of adding more water or more liquid you're gonna get the benefit of having the flavor of all of these vegetables in your pasta if you have a little bit of like leftover salsa like I'm gonna go ahead and add this to it as well it's gonna give it a nice kick which I'm really excited about two cups of chicken stock add in my toasted pasta hopefully you can see that and then just kind of push it into the liquid and then once it comes to a boil I'll cover it and in ten minutes time all of the liquid should be absorbed and the pasta will be perfectly tender and all the vegetables will be perfectly cooked so ten minutes ready to serve as long as the liquids gone it looks so good add a little bit of queso fresco and some cilantro I have an avocado so I'm throwing that in here so Paseka use whatever you got it's really simple it's really sad sighing it's really comforting so today we're gonna make kind of a tomato pasty garlicky cheesy chicken II sort of really simple penne pastas we're gonna take this to the stove this burner is always a problem that always works I've also got some chicken stock some homemade chicken stock that I'm gonna use kind of instead of pasta water I'm gonna drop the pasta now this pan is heating up I'm gonna get plenty of olive oil into that we have like seven or eight cloves of garlic I just peeled them smash them so as soon as we start to see this Brown that's when we're gonna throw in our tomato paste so as you can see my stove is a little uneven so it's all kind of like cooling down here and on the Test Kitchen anymore folks a tube of tomato paste tomato paste is one of my favorite ingredients I'm just gonna move that over here this other side of the pan and then I'm gonna put like a good like maybe almost like half the tube of this tomato paste plenty of ground Aleppo chili and this to the situation just kind of deglaze it bits and pieces kind of dissolve I don't it tastes like fish sauce pasta I just want a little bit of like kind of fermented fish and chobe flavor in there it's kind of bubbling away taste it mmm transfer it directly over there this pasta is like shy of shy of al dente you really want to kind of cook some of that delicious chicken eat tomato garlicky situation right into it does it add like maybe another I don't know half a cup of pasta water and I always have that on deck we can grab our parm I'm just gonna add like a little handful at a time the nice little knob of butter it's pasta it's not a diet food mmm yummy something about being inside all day like actually makes me hungry or somehow hit it with a little black pepper and a little bit more grated parm mm-hmm there's so much garlic flavor you can't really taste the fish sauce but it gives it just this like really nice umami sort of thing going on basically what I'm making is a vegetarian Puttanesca what I love about Puttanesca is that it requires very minimal chopping it's a lot of like briny flavors typically anchovies capers olives my parents are vegetarian we don't have anchovies I don't like anchovies anyways so we're just gonna do it with the tomatoes olives capers garlic crushed red pepper flakes literally all you have to do is have the olives and if you're lazy you don't even have to do that so we're gonna have our olives with my mom standing here making sure that I don't mess anything up a little bit of olive oil garlic clove I feel like Alton Brown and goodies I feel like this is his go-to angle oh my god a bunch of crushed red pepper flakes we're gonna add like a half a pack of pasta hello I'm here ideally they're crushed Tomatoes but it's chill throw in our olives a bunch of capers and I tossed in a little bit of the keeper juice to stir that around don't put too much salt because remember you already have salty ingredients in here and salt in the pasta lid on here sauce been cooking for like 10 minutes here's what we're working with all right a little the pasta water to help it find I know you're not watching mom but I'm still nervous somehow that I'm so I'm gonna add a little bit of olive oil to just like make it nice and glossy mom would you mind plating I where I'm not worried about my shirt yeah you do you can do a nice little swirl it's so much more fun meeting behind the camera okay oh yeah she's wiping it it's like we're in a restaurant just put a nice you gonna make it no no just just a little bit yeah actually hey dad do you want to try it bite I'll just drink my wine and accept the criticism good nice mic is on we have levels this is pantry pasta what could possibly go wrong oh maybe I'll make my wife some lunch and do your hero so let's use some gluten-free pasta here I'm gonna slice some garlic here you can't tell because you can't see my face but I'm doing the Andi Barragan II stare and chop now I'm gonna slice up some sugar snaps and some snow peas I want to bring snow peas back what did like what did snow peas ever do to anybody they're like incredible you know I'll cut these in twos and threes olive oil going in gentle sizzle you don't want too much color on this garlic also to cool it down I'm going to throw some anchovies in there sorry Adam Rapoport you're wrong on this one yeah this is not about like putting anchovies on top of your pizza this is just about adding a subtle base of flavor bloom these chili flakes in this hot fat I guess we could have dropped our pasta and instead I'm just sitting here like a friggin dingus I do about a hundred grams per person it's got some salt in there hey what's up so I'm gonna get the heat back on I'm gonna put a little nug of tomato paste in this is optional hear that sizzle alright you want to watch the color get a little bit darker I'm gonna add our veg do a little toss ii toss yeah i'm shutting pasta off scooping it right into our sauce see how the veg it's nice and bright green i'm gonna put in some parm a couple mugs of butter a lot of motion motion is key and suddenly we have a nice glossy sauce here mmm I'm gonna take this to our Bowl here Finn is currently winning at a raucous game of sorry in the other room it's gonna set us up for a very tense lunchtime I'm just gonna throw some mint leaves on here we'll take this over into the good light you know at home the rules are different no spoons in the apron at well actually Wow I mean like not no spoons but like there's one spoon in the apron at home like let's not be crazy you know hmm it's cheesy its buttery but there's a great bass note in flavor anchovy garlic okay what do you think he likes it I made you lunch you're not on camera don't worry this is my adult mac and cheese recipe and I'm actually gonna show you an even more pared down version of it I'm gonna use just pasta water and show you how to swap out pasta water for milk if you either don't have milk or can't find it the first things first is you need a stick of cold butter the only pasta that was on the shelf at the supermarket was orzo which I was actually super stoked about because I love orzo and I feel like orzo is coming back so I'm gonna melt about a tablespoon or two of butter like more black pepper than you would think you need this is basically cacio e pepe before we do anything obviously we're gonna heavily salt our pasta water I'm gonna take a big scoop of this pasta water I'm going to add it to the skillet and that's gonna stop the cooking I'm gonna start whisking in piece by piece all of the remaining cold butter now that the sauce is made I'm gonna turn it off and then I'm adding about half of this box for a half of that I'm gonna grab at least one and a half cups of pasta water with this cup okay so we have that reserved this is still pretty soupy as you'll see and now I'm gonna start grading in this cheese so use a microplane if you have one it'll grate it super finely so that it doesn't clump up okay we're getting there it's almost gonna look like risotto add another splash of pasta water right before you plate and I'm gonna finish it with a little bit more fresh parm and some black pepper it's a little slippery it's a little hard to show you and that's lunch folks delicious four ingredients it's this abrasion of Hedrick pasta that I like to make that uses as the main ingredient a can of chickpeas can't shake these in particular our staple that I always have at home this unrefined sea salt that I like to pasta water I generally don't slice garlic at home because I just find it to be kind of a pain and it's to be good for you just ask Fred putting a generous amount of olive oil in here I'm gonna get my garlic and chickpeas in there the oil is hot I can see it's starting to shiver across the surface of the skillet and now that you can just throw in my scrapes Rosebery picture of red pepper flakes I like a little heat with pasta these are very lovely dried red pepper flakes it's this wonderful dry pasta from Italy and you see the surface of the pasta it's like a very rough kind of a regular surface and whatever okay if you don't have parm you could use a good chronica John I look the other one pecorino thank you sorry the idea here is that I'm gonna set aside let's say a third of the crispy chickpeas for sprinkling over the pasta and then the rest I'm gonna mash to make a creamy sauce add a little bit of white wine just like a dry white wine something that you would drink this is gonna go in and equally as everything just kind of balance and everything else take a little sprinkle of salt and now I'm really just mashing big ladle of pasta water let's do a little pinch of red pepper flakes I think we're there I'm gonna transfer it now into the skillet it's okay if some of the pasta water piggybacks as I slowly add the finely grated cheese it starts to melt and kind of dissolve into that liquid and you can see that the texture has changed quite a bit from just adding that cheese it's thickened it I'll do a bit of zest I usually cut just off-center from like cutting down the middle so that I avoid those seeds I just stir in this is a pretty big hunk of butter but why not but it just makes like the most silky looking sauce just think it looks so good I have these sprigs of rosemary for that I reserved these crispy chickpeas and I'll save a couple more for sprinkling on top a couple more of these chickpeas red pepper flakes on top some women and they showering apartment it was much more impressive than looking at all the ingredients individually it comes together and I think actually makes it a very elegant absolutely delicious very easy dinner I also love when the trophy finds its way I mean by the combination of white wine and rosemary and garlic all together really I think makes like a surprising depth of flavor good posture used to make this dish is called koshary you can call it kosher e some people call it kosher e I've seen it spelled with an O or EU it's a traditional Egyptian pasta dish the first time I found out about it was from my husband he's Egyptian so he knows this dish really well the base of it is a mix of rice chickpeas lentils and elbow macaroni I don't have any elbow macaroni right now but I did have a bit of spaghetti that I just snapped into 1-inch pieces the base of this sauce I'm actually gonna use leftover marinara but if you can use whatever tomato a sauce that you have kicking around so I'm going to start with a little bit of olive oil in here since I've already got onion and garlic in my marinara I'm just gonna add some cash Mary red chili but it's fat to bloom it a little my pasta water is going so let me get dropped my pasta heavily seasoned with kosher salt we all know this now I'm going to add some of this leftover tomato sauce I think I'm gonna use all of it why not we just want acid and heat from this add a few splashes of vinegar and give it a taste do you think Chris would hate this tiny spoon I want some more vinegar and want some more heat I'm gonna put some hot sauce because the hot sauce will bring acid and heat one two punch oh I forgot to tell you the most important part this is often stuffed inside of a PITA we're gonna just have it on a bowl today my pasta is ready my sauce is ready now we're gonna put it all together I'm gonna add some leftover chickpeas that I just warmed up I'm gonna leave the broth behind some left over lentils and then rice times like these I really just want a bowl of something to make me feel full and warm and like this really does that here I've got my bowl of mixed grains and etc the sauce is where all the action is happening you know so this is non-negotiable you got to finish this with crispy shallots this is vital here it is Oh warm starchy creamy chewy like it's everything that I want right now I just want to like live in this bowl I was going to show you how to make a tuna pasta but I surprise don't have tuna we're gonna use some mackerel instead which is gonna be just as delicious I'm going to heat maybe a tablespoon of extra-virgin olive oil and then I'm also just going to toss a couple of smashed garlic cloves in with the oil this is like the only pasta I have right now but I'm not mad about it it's Gemelli salt my pasta water and then I'm just gonna put maybe about half of this box in meanwhile my garlic is starting to brown and I'm going to sprinkle in some panko breadcrumbs I don't want either the garlic or the breadcrumbs to burn okay these breadcrumbs look really great so my pasta is just about ready I'm gonna drain this and transfer it to a bowl and then I'm gonna bring it back over to the island it's really just about cooking the pasta and then throwing it in a bowl and tossing it with some other things some lemon zest that's gonna go right in here fresh parsley leaves and I'm just gonna toss this through nothing but spoons in this house Chris would be so proud perfect and it doesn't need more salt I'm going back to my pasta I am going to add a little tin of mackerel I'm just gonna plop the whole little fishies in here spoonfuls of capers because this pasta doesn't have a sauce you do want to make sure that you're getting all that flavor in there just a pinch of crushed red pepper flakes dress this with some fresh lemon juice and then a little bit more olive oil and some salt and then as I toss this pasta I'm just gonna break up those larger fish fillets with my spoon we round a little bit more salt and I think the rest of this parsley just because I have it put my pasta into a bowl just top it with some of my parsley lemony garlicky breadcrumbs and that is pantry mackerel pasta it barely requires any cooking it's my favorite kind of pasta two things that I brought with me from New York cannellini beans artichoke hearts as well so this is gonna be super simple pasta but we're gonna start with white onion and garlic it's like that scene in Goodfellas thing about being at my parents is that like sometimes you go in the fridge and you're looking for an onion and you find this and it's just like whoo why was it cut like that what's the I don't know Oh what's cooking smells good starter pack it's garlic and onion and olive oil as Molly Boz would say more than just a little bit of salt in your pasta water or Kathy and we're gonna cook that until it is just short of al dente we have our rinsed white beans those are gonna go in our artichoke hearts those are also going in we're gonna grab a little bit of salt red pepper flake gets a stir liquid gold and set it aside to use in my sauce incoming we're gonna add a little bit of butter in here it's gonna give us a creamy base to a sauce and we're gonna add just a little bit to start the butter is gonna melt into that pecorino so finely grated and just a little bit at a time this is not the most colorful dish in the world but you know it's gonna be good we've got our white bean artichoke our chili flake pasta oh this is dinner did this part I've been seeing a lot of you guys who make it during this time it only requires seven ingredients and that includes salt and pepper I'm gonna add some salt a pot of boiling water not the amount miss Boz would I have these kind of animal shells but I think any kind of shortcut tubular pasta works puckery con Murata but to be honest I think even long pasta would be delicious this makes so much sense with spaghetti and I'm just gonna drop my pasta I give my pasta stir just so it doesn't stick to the bottom this shape is gonna take about maybe eight minutes whatever it says on the package for al dente let's see these would say nine minutes I'll cook it eight minutes because I wanted to finish cooking in the sauce you guys know come on now my limits are things that you find in the winter it's always amazing to me how you find like the brightest of things come during the darkest months and I'm just gonna cut the knobby ends I just cut it into rounds I'm gonna turn my heat on to medium once the butter is melted I'm gonna add the lemon and the lemons are gonna caramelize once they've kind of cooked and caramelized I scoop like three out to kind of use as garnish I'm gonna actua scoops and pasta water out some remaining cold butter I'm gonna add my pasta in here I'm gonna add a little bit of Parmesan and make sure it melts in before adding more and this will also obviously thicken the sauce what I like to do is turn it off and add a ton of pepper really coarsely ground this is kind of almost like a copy a like a lemony cacio e pepe this also is definitely thickened I wish I could feed this to you guys I'll take some of these lemon slices almost harm what I do here is I'll micro cream parmesan until it gets kind of that like kind of like the shaker Parmesan texture I like to finish with more pepper use whatever pasta shape you got tubular great long awesome the black pepper comes through the parmesan adds like a salty nuttiness but it also helps thicken the sauce and I love the Meyer lemons in this but regular now lemons will totally work bye guys I'm going to show you how to make my pantry pasta bear with me because I have one hand only salt in there rock my lovelies pasta let me tell you why please gluten-free luckily and I recently find out that I'm not gluten intolerant faster c'mon take ID case so that's how we say it pasta with butter and cheese I'm gonna start melting this butter before the past targets here and then I get one cup of the cooking water out of the pot very careful make sure you don't put your hand inside and I'm gonna put a half of it on the butter there let scoop it out you see how you get oh so much steam and I start putting it in the batter I hope I'm making you hungry don't get rid of your water in case you need some more pastas in there the butter is in the bottom I'm gonna start steering and add some of the cheese I'm gonna add a little more water cheese pasta butter what's not to like I'm gonna add some black butter that was manning like no time probably like 15 minutes it's gonna be I think my breakfast mmm cheesy it tastes exactly like the pasta my my aunt used to make Bon Appetit we're doing the outro this is called an outro take the outro seriously silence for the outro I will be respected the key thing here is all you need is a few staples to keep on hand tomato paste great option and - these are a great option garlic certainly olive oil okay easy no it's not like antabuse on pizza we're not listening to the video dude so point being parmesan great addition if you have it whatever bed you have on hand all that pantry stuff provides a great base and whatever you add to it just makes it even better thank you so much we get it no we did it we did it we did it okay that is a W all right Ali do this do this do this that's a W okay that's more of a gang sign but but whatever you do it your way\n"