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About the Recipe: This is a quick, easy-to-make recipe that allows you to be creative, using up those extra ingredients in your pantry and refrigerator. The basic cooking directions guarantee that you will have delicious al dente pasta. Have fun with this recipe and try using all the different shapes of Italian pasta that are now available.
Recipe by: Chef Sarah Grueneberg, Monteverde, Chicago, IL
“If you’ve got a can of tomatoes, a jar of spicy pepperoncini, and a hunk of Parm in your fridge, you’re halfway to a satisfying pasta dinner.”
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Cook’s Note: The best way to use this recipe is to look in your pantry and refrigerator to add your favorite ingredients to the basic recipe. I added some fresh cherry tomatoes with crushed Italian tomatoes, black and green olives, and Italian Trottole pasta. I also stirred in pesto sauce in place of the butter. I love the way this type of pasta clings to the sauce.