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Prep time
10 minutes
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Cook time
20 minutes
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Serves
6
Author Notes
I've been making this pantry pasta for years when I'm low on funds or motivation. I think of it as a winter version of Pasta Primavera, hence the name. You can vary it depending on what is in your cupboard or crisper; the main components are nicely golden onions, canned corn and carrots for more sweetness, and the sundried tomatoes and olives for umami. —abbyarnold
Ingredients
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1 pound
pasta
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1
large pot of salted water
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1/4 cup
olive oil
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1
large onion, chopped medium
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3
cloves of garlic, chopped
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3
carrots, sliced thin or julienne
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1
can of sweet corn niblets, drained
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1/2 cup
sliced olives
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1/2 cup
sundried tomatoes in oil, sliced
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1/2 cup
parmesan, romano, or other hard grated cheese
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salt and pepper
Directions
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Get the salted water boiling to cook the pasta. Heat the olive oil in a large saute pan.
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Get the onions cooking in the olive oil, and once they start to get soft, add the carrots.
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When the onion starts to brown and the carrots start to get soft, add the garlic.
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In a minute or two, add the corn, olives, and sundried tomatoes. Grind some pepper over it, however much you like
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When the sauce is nice and hot, add more olive oil if you want the olive oil to be your predominant liquid. Alternatively, add a ladle-full of pasta water.
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Drain the pasta and put it in a big flat serving dish. Pour the sauce over the pasta and top with the grated cheese. Toss and serve.
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