Food Pantry on Saturday: Make-Ahead Pantry Pasta

Food Pantry on Saturday is a flexible, budget-friendly pantry pasta made with canned tomatoes, beans, and dried pasta, finished with a little cheese if you have it. It turns common shelf-stable ingredients into a filling one-pot meal, and the vegetables and seasonings can change with whatever is available.

Ingredients

1 tablespoon (15 ml) olive oil or other cooking oil
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, diced, about 1 cup (120 g)
2 garlic cloves, minced, or 1/2 teaspoon (1.5 g) garlic powder
1 teaspoon (2 g) dried Italian seasoning, or a mix of dried oregano and basil
1/4 teaspoon (0.5 g) red pepper flakes, optional
1 can (14.5 ounces/411 g) diced tomatoes, including their juices
4 cups (950 ml) low-sodium vegetable or chicken broth, or water
8 ounces (225 g) dried short pasta, such as elbows, shells, or rotini
1 can (15 ounces/425 g) cannellini or kidney beans, drained and rinsed
1/2 teaspoon (3 g) fine salt, plus more to taste; use less if broth is salted
1/4 teaspoon (0.5 g) ground black pepper
2 cups (60 g) chopped fresh spinach, or 1 cup (150 g) frozen spinach, thawed and squeezed dry
1/4 cup (25 g) grated Parmesan, optional, plus more for serving
1 tablespoon (15 ml) lemon juice or red wine vinegar, optional

Instructions

Set a large, heavy pot or Dutch oven over medium heat. Add the oil, onion, and carrots. Cook for 6 to 8 minutes, stirring now and then, until the onion softens and the carrots begin to lose their raw firmness. If the vegetables stick, add a tablespoon of water rather than extra oil.
Stir in the garlic, Italian seasoning, and red pepper flakes, if using. Cook for 30 seconds, just until fragrant; garlic can turn bitter if it browns. Add the diced tomatoes and broth, then scrape the bottom of the pot to loosen any browned bits.
Bring the liquid to a gentle boil. Stir in the dried pasta, salt, and black pepper. Reduce the heat to maintain a steady simmer and cook uncovered for the time on the pasta package, usually 8 to 12 minutes. Stir frequently, especially near the end, so pasta does not stick to the bottom. If the pot looks dry before the pasta is tender, add hot water 1/2 cup (120 ml) at a time.
When the pasta is nearly tender, stir in the drained beans. Simmer for 2 to 3 minutes, until the beans are hot and the pasta is cooked through but still holds its shape. Stir in the spinach and cook for 1 to 2 minutes, just until fresh spinach wilts or thawed spinach is heated through.
Turn off the heat. Stir in the Parmesan, if using, and lemon juice or vinegar. Taste and adjust the salt, pepper, or acidity. The pasta thickens as it stands; loosen it with a splash of broth or water if needed. Serve hot.

Tips

Check the liquid as it cooks. Pasta brands and pot sizes absorb liquid differently. Keep the mixture at a gentle simmer, stir regularly, and add a little hot water if the pasta is not covered enough to cook evenly.
Use water if broth is unavailable. The tomatoes, onion, garlic, and seasonings provide flavor, though broth makes the finished dish more savory. Taste at the end before adding extra salt.
Choose beans that are ready to eat. Canned beans need draining and rinsing to remove excess packing liquid. If using dried beans, cook them separately until tender first; do not add uncooked dried beans to this short pasta-cooking step.
Keep the pasta from turning mushy. Stop cooking as soon as it is tender. If preparing ahead, cook pasta separately and combine it with the soup-like tomato and bean mixture just before serving.

Serving Suggestions

Serve this pasta in bowls with grated Parmesan, a drizzle of olive oil, and black pepper. Toast, crackers, or a simple green salad make an easy side. For a more substantial meal, add a can of drained corn or serve with extra beans; for a lighter bowl, use a little more broth and treat it as a thick pasta soup.

Variations

Use whatever suitable pantry vegetables are on hand: frozen peas, chopped green beans, or drained corn can go in during the final few minutes. A small can of tomato sauce can replace some of the diced tomatoes, but the texture will be smoother; add water or broth to keep the liquid level adequate. Chickpeas, black beans, or lentils that are already cooked can replace cannellini beans. For a dairy-free version, leave out the Parmesan or use a dairy-free alternative. If you have no Italian seasoning, use 1/2 teaspoon (1 g) dried oregano and 1/2 teaspoon (1 g) dried basil, or simply season with black pepper and a pinch of chili flakes.

Storage and Reheating

Cool leftovers promptly and refrigerate within 2 hours in a covered, shallow container. Store for 3 to 4 days. The pasta will absorb broth as it sits, so add a few tablespoons of water or broth when reheating. Warm on the stovetop over medium-low heat, stirring often, or microwave in a covered, microwave-safe container in short intervals, stirring between them. Reheat leftovers to 165°F (74°C). For best texture, freeze the bean-and-tomato base without pasta for up to 2 months; thaw in the refrigerator, bring it to a simmer, then cook fresh pasta in it.

Frequently Asked Questions

Can I make this recipe without canned tomatoes?
Yes. Use about 1 1/2 cups (360 ml) tomato sauce or passata in place of the can, and reduce the broth slightly if the sauce is thin. The finished dish will have a smoother tomato base.

Can I cook the pasta separately?
Yes, and that is a good option if you want leftovers with firmer pasta. Simmer the tomato, vegetables, and beans for about 20 minutes, cook the pasta separately according to its package, then add pasta to each bowl or stir it into the pot just before serving.

What pasta shape works best?
Short shapes such as elbows, shells, rotini, or small penne are easiest to eat and cook evenly in the pot. Thin pasta may cook faster, while large shapes may need more liquid and a few extra minutes.

Can I use frozen vegetables?
Yes. Add sturdy frozen vegetables, such as peas or chopped green beans, during the last 5 minutes of simmering. Thaw frozen spinach and squeeze out excess water before adding so it does not dilute the sauce.

Why did my pasta absorb all the broth?
Pasta continues to soak up liquid after cooking, particularly while stored. Stir in hot water or broth until the consistency suits you, then taste again because extra liquid may soften the seasoning.

Is this recipe spicy?
Not as written if you omit the red pepper flakes. Add them for gentle heat, or offer chili flakes at the table so each person can season their own bowl.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).