In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand — experiment and enjoy!
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/2 whole yellow onion, diced
- 2 tablespoons olive oil
- One 14.5-ounce can diced tomatoes with juice
- 1/3 cup vegetable stock
- 1/3 cup jarred Calabrian chilies, roughly chopped
- One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 8 ounces bowtie pasta, cooked al dente and drained
- 2 to 3 tablespoons jarred sun-dried tomato pesto
- 1/4 cup grated Parmesan cheese
- 5 to 6 basil leaves, torn
Instructions
- Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
- Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 388 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 15 g |
| Cholesterol | 6 mg |
| Sodium | 772 mg |