Putzel Kitchen

Rustic Pantry Pasta

This flavorful pasta has been a quarantine staple for us. It originated because I already had most of the ingredients in my pantry.

Rustic Pantry Pasta

This flavorful pasta has been a quarantine staple for us. It originated because I already had most of the ingredients in my pantry.
Cook Time
20 minutes
Additional Time
10 minutes
Total Time
30 minutes

Ingredients

Yield: 6 servings
  • 1 pound bucatini pasta, cooked al dente
  • 2 olive oil
  • 2 garlic cloves, peeled + smashed
  • 1 - 28 ounce can diced tomatoes, drained (I prefer San Marzano brand)
  • 1 - 15 ounce can quartered artichoke hearts, drained
  • 2 T drained capers
  • a few dashes red pepper flakes
  • handful fresh basil leaves, cut into ribbons
  • 1 - 2 cups fresh arugula
  • 1/2 cup dry white wine
  • 1 cup shredded buffalo mozzarella
  • Optional: parmesan cheese + parsley

Instructions

Step 1

Cook pasta al dente, drain and set aside.

Step 2

Heat olive oil in empty pasta pot over low heat. Add smashed garlic cloves and stir constantly for about a minute until the garlic becomes fragrant.

Step 3

Add drained tomatoes to garlic and season with a few pinches sea salt + freshly ground black pepper. Stir and let cook for about 5 minutes.

Step 4

Stir in artichoke hearts.

Step 5

Add capers.

Step 6

Add a few dashes of red pepper flakes (depending upon how spicy you want it), fresh basil and arugula.

Step 7

Add pasta and gently mix it in with tongs. Pour in 1/2 cup white wine and stir.

Step 8

Add buffalo mozzarella + parmesan cheese. Top with parsley if desired.

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