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Tangy Tomato Pantry Pasta - with Ingredients You Have!

Kelly Bos

The bloggers at Yummy Mummy Club were given a challenge to submit a quick, under 30 minute, dinner recipe. Dinner in 30? I say, let's do it in 10!

I normally stick to writing about relationships as the in-house blogger on all things relational, but I find rapport is better when people aren't hungry or hangry, for that matter, so feeding people is still on point.

This is my quick and easy, few groceries in the house, time is limited, dinner go-to. I always at least have pasta and a tin of tomatoes somewhere in the pantry, so I can easily get this yummy pasta supper on the table. 


1 lb of pasta (sea shells, penne, or macaroni work well)

2 tbsp of butter

1/4 tsp (or +) of red pepper flakes

1/3 cup of dry white wine or apple juice

1.5 cups of crushed tomatoes (crushed is preferred, but diced could work—whatever is in the pantry will do!)

1 tbsp and 1/2 tsp of sea salt

Grated Parmesan (optional)




 Cook 1 lb of pasta with 1 tbsp of sea salt. 


 While the pasta is cooking, take out a skillet and put two tablespoons of butter in the pan and melt on low to medium heat.


 Add 1/4 tsp of red pepper flakes (adjust up or down to gear to your family's spice/heat tolerance). At the same time, add 1/2 cup of dry white wine, like a sauvignon blanc. Surely there is a useable half a bottle of forgotten white wine corked in the fridge door. Don't have it? Grab apple juice (there is enough in that juice box in the pantry). 100% Apple juice or even grape juice works great. Keep this cooking on low heat for a couple of minutes.


 Tangy tomato time! Add 1.5 cups of crushed tomatoes and a 1/2 teaspoon of salt, cook 5-7 minutes on a medium-low setting until thickened.

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