Pilfered Pantry Pasta

Kale-and-sundried-pasta-finishedYes, I know I have a fondness for alliteration, perhaps, I go a bit overboard.

In any event, sometimes one wants to be utterly creative, or one is inspired to become creative a little bit.

I did.

This is the result.

So if you want to be creative, use this as a jumping off spot to create your very own version of “what can I find that I had forgotten I had in the pantry that I can put together and eat in one dish?”


So here is what I did.


  • 2/3 lb (about 2/3 of a box of any pasta you like, cooked al dente.
  • 1 lg can of tuna, or a lg pouch, drained.
  • a small handful of dried mushrooms of any kind, reconstituted in warm water or broth
  • about one cup of chopped kale, swiss chard, cos lettuce, spinach–whatever you have in the fridge or garden
  • 1/3 c oil-packed dried tomatoes,chopped
  • 1 tbsp capers, chopped
  • 1/3 c your favorite olives, chopped
  • 1 lg shallot, minced
  • 3 cloves garlic, microplaned
  • 1/2 of a sweet pepper, sliced thinly
  • a can of any beans you have on hand, rinsed well
  • 1/2 c white wine
  • 1 tsp pepper flakes
  • pepper to taste
  • plenty of good Parmigiano cheese for grating.


  1. Saute the shallot and garlic in about 2 tbsp of olive oil, until soft and fragrant.
  2. Add the mushrooms and sweet pepper and continue sauteing until they are tender crisp done.
  3. Add the tomatoes, olives, beans, capers and continue until all is warmed and blended.
  4. Add the wine and the tuna, and pepper flakes and black pepper, stirring until mixed.
  5. Add the cooked pasta and combine.
  6. Serve with plenty of grated Parmigiano and some lovely crusty bread.


NOTES: obviously substitute freely on most any of the ingredients. You could use some sausage instead of the tuna, or some seafood. I think tomatoes, shallots and garlic are basic, but after that add any stray veggies you need to use up. Omit beans if you desire. Use Asiago or Feta cheese instead. Use up your pantry oddities. Fresh mushrooms instead of dried. And so on.

SOURCE: Inspired by Rufus’ Food and Spirits Guide



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