I absolutely adore this recipe because it’s a perfect blend of simplicity and indulgence, with the garlic and red pepper flakes giving the pasta a delightful kick. Plus, the zesty lemon and fresh parsley add a refreshing brightness that makes every bite feel like a delicious escape from the ordinary.
When you’re pressed for time and ingredients, this Easy Pantry Pasta is one of my go-to recipes. It has a simple but super-satisfying flavor profile: The light sauce is made with a generous amount of olive oil and garlic and is given a spicy kick with red pepper flakes.
I like to finish the dish with a shower of grated Parmesan, but if you happen to have any of the following in your fridge, they will also make delicious pasta toppings: crumbled feta, goat cheese, or fresh ricotta.
Ingredients
Spaghetti:
Rich in carbohydrates for immediate energy; a kitchen essential that is perfect for fast meals.
Olive Oil:
Rich in heart-healthy monounsaturated fats; adds a silky, rich texture.
Garlic:
Enhances taste with a powerful punch; holds healthful antioxidants.
Red Pepper Flakes:
Imparts heat and depth; may enhance metabolism.
Parmesan Cheese:
Delivers umami and depth of flavor; supplies calcium and protein.
Capers:
Salty and tangy; they contain antioxidants and give a flavor explosion.
Lemon Zest:
Presents vivid, citrusy undertones; full of antioxidants and vitamin C.
Ingredient Quantities
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- 12 oz spaghetti or any pasta you have
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
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Instructions
1. Put a big pot of water salted with sea salt on to boil. Cook the spaghetti in it according to the package directions. When the pasta is done, reserve 1 cup of the cooking water, then drain the pasta.
2. At the same time the skillet heats, the pasta cooks, and its oil moves toward a simmer, you can think about what else you might be doing while preparing your shrimp.
3. Add the garlic that has been sliced to the hot oil and flavor it by sautéing for about 1 minute until it is aromatic, being heedful not to scorch it.
4. Add the red pepper flakes for a little bit of heat. Cook for another 30 seconds.
5. Stir the drained capers into the oil and garlic in the skillet for about 1 minute.
6. Add the pasta, cooked and drained, to the skillet and toss to coat in the flavored oil.
7. Slowly incorporate the saved pasta water, a couple of tablespoons at a time, to assist in developing a smooth sauce that attaches itself to the pasta.
8. Mix in the grated Parmesan, letting it become one with the pasta.
9. Add salt and freshly ground black pepper to taste. Make adjustments to seasoning as necessary.
10. Take off the heat and complete the dish by stirring in the freshly chopped parsley and lemon zest. Serve right away.
Equipment Needed
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Skillet
6. Wooden spoon or spatula
7. Tongs or pasta fork
8. Ladle
9. Chef’s knife
10. Cutting board
11. Grater
12. Small bowl or ramekin (for holding reserved pasta water)
FAQ
- Q: Can I use a different type of pasta for this recipe?A: You can definitely use any kind of pasta you have on hand. Just adjust the cooking time according to the instructions on the package.
- Q: What if I don’t have Parmesan cheese?A: You can swap in Pecorino Romano or another hard cheese you like. For a non-dairy alternative, use nutritional yeast.
- Q: How spicy is this dish with the red pepper flakes?A: A half teaspoon of red pepper flakes adds a mild kick. Adjust the quantity to your taste.
- Q: Can I use dried parsley instead of fresh?A: Yes, you can use dried parsley. Use approximately 1 tablespoon, since dried herbs have a stronger flavor.
- Q: Is there a substitute for capers?A: If you don’t have capers, try using chopped green olives or omit them if you prefer.
- Q: How can I make this dish more filling?You can incorporate cooked chicken, shrimp, or any protein of your choice to amp up the satisfaction factor.
- Q: What can I do if I don’t have a lemon?A: If you lack a lemon for zesting, consider using lemon juice or some lime zest to add their fresh flavors instead.
Substitutions and Variations
12 ounces of spaghetti or any pasta you prefer. You can substitute it with penne, fusilli, or linguine.
1/4 cup olive oil – Replace with canola oil, or use butter.
Three cloves of garlic, thinly sliced. Substitute with 1 teaspoon garlic powder or with 1 tablespoon of minced garlic.
1/4 cup grated Parmesan cheese – Substitute with Pecorino Romano or nutritional yeast for a dairy-free option.
1/4 cup chopped fresh parsley – Swap with fresh basil or cilantro.
Pro Tips
1. Perfect Pasta Water: Use generously salted water when boiling the pasta. It should taste like the sea, as this is the only chance to season the pasta itself. This also enhances the flavor of the dish when the reserved pasta water is added later.
2. Gentle Garlic Cooking: When you sauté the garlic in olive oil, do it over medium heat to avoid burning. Burnt garlic will turn bitter. Once you add the garlic, stir constantly for even cooking and to release its fragrant oils.
3. Balanced Spice: Start with the recommended amount of red pepper flakes and adjust according to your heat preference. You can always add more later if you want more spice, but you can’t remove it once it’s in.
4. Capers for Crunch and Flavor: Pat the capers dry before adding them to the skillet, as this will help them crisp up slightly and release more of their flavor into the oil, adding a delightful texture to the dish.
5. Fresh Herbs Last: Add the chopped parsley and lemon zest off the heat to preserve their fresh flavors and aromas. This finishing touch brightens up the dish and adds a fresh contrast to the rich and savory components.
Easy Pantry Pasta Recipe
My favorite Easy Pantry Pasta Recipe
Equipment Needed:
1. Large pot
2. Colander
3. Measuring cups
4. Measuring spoons
5. Skillet
6. Wooden spoon or spatula
7. Tongs or pasta fork
8. Ladle
9. Chef’s knife
10. Cutting board
11. Grater
12. Small bowl or ramekin (for holding reserved pasta water)
Ingredients:
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- 12 oz spaghetti or any pasta you have
- 1/4 cup olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons capers, drained
- 1/4 cup chopped fresh parsley
- Zest of 1 lemon
“`
Instructions:
1. Put a big pot of water salted with sea salt on to boil. Cook the spaghetti in it according to the package directions. When the pasta is done, reserve 1 cup of the cooking water, then drain the pasta.
2. At the same time the skillet heats, the pasta cooks, and its oil moves toward a simmer, you can think about what else you might be doing while preparing your shrimp.
3. Add the garlic that has been sliced to the hot oil and flavor it by sautéing for about 1 minute until it is aromatic, being heedful not to scorch it.
4. Add the red pepper flakes for a little bit of heat. Cook for another 30 seconds.
5. Stir the drained capers into the oil and garlic in the skillet for about 1 minute.
6. Add the pasta, cooked and drained, to the skillet and toss to coat in the flavored oil.
7. Slowly incorporate the saved pasta water, a couple of tablespoons at a time, to assist in developing a smooth sauce that attaches itself to the pasta.
8. Mix in the grated Parmesan, letting it become one with the pasta.
9. Add salt and freshly ground black pepper to taste. Make adjustments to seasoning as necessary.
10. Take off the heat and complete the dish by stirring in the freshly chopped parsley and lemon zest. Serve right away.
