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
large pot of salted water
large onion, chopped medium
cloves of garlic, chopped
carrots, sliced thin or julienne
can of sweet corn niblets, drained
sundried tomatoes in oil, sliced
parmesan, romano, or other hard grated cheese
salt and pepper
In This Recipe
Get the salted water boiling to cook the pasta. Heat the olive oil in a large saute pan.
Get the onions cooking in the olive oil, and once they start to get soft, add the carrots.
When the onion starts to brown and the carrots start to get soft, add the garlic.
In a minute or two, add the corn, olives, and sundried tomatoes. Grind some pepper over it, however much you like
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.
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.