This pasta combines pantry standbys with whatever fresh veggies you have on hand to create a dinner that’s nice enough to serve for last minute guests, but also comforting enough to just eat in your pj’s after a long day. As much a method as a recipe, it puts dinner on the table fast. —E. Burton
dried or fresh pre-made cheese filled pasta (tortellini, ravioli, etc)
vegetables, roughly diced. Feel free to use any combo that sounds good to you. Some suggestions: leftover caramelized onions, green peas (fresh or frozen), green beans, bell pepper, chopped broccoli, summer squash, zucchini, baby spinach.
jarred marinated artichoke hearts, chopped
julienned sun dried tomatoes, packed in oil
Cook the pasta-Put a large pot of salted water on to boil. Add your pasta and boil until just underdone. If you’re using peas, toss them right into the pasta pot for the last minute of boiling. Reserve at least 1 cup of the pasta water for the sauce. Drain pasta and set aside.
While the pasta is cooking, make the sauce in a large skillet (I use a 12 inch): Heat the olive oil and butter together in the pan on medium heat. Let the butter brown a bit, if you like, but do not let it smoke. Add the garlic and stir until gently browned and fragrant. Add the sundried tomatoes and artichoke hearts, and sauté briefly. Then add the veggies and sauté till about half “done” (cook’s choice to texture, but usually 2-5 min). If you use tender leafy greens such as spinach, add them at the last step instead (with the pasta), and allow to wilt with the residual heat.
Now add tomato paste, and stir to prevent sticking and burning. Once tomato paste is toasted (about 1 min), add the diced tomatoes and ½ cup of the salty, starchy pasta water. Allow to simmer for a minute or two as the veggies finish cooking.
Add the drained pasta to the skillet and toss with the sauce, adding the other ½ cup pasta water if needed to thin and distribute the sauce.
For serving, season to taste with salt, black pepper, red pepper flakes, and/or Parmesan cheese.