Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

pantry pasta

The recipe was inspired by one from Tyler Florence and is now a staple in my house. It’s my go-to pasta dish when time is short and I want something super easy. What makes this recipe so easy is that it’s completely made from items in my pantry, hence its name. If you want the sauce a little spicier, don’t strain the garlic and red pepper flakes, simply leave them in with the oil and toss everything together with the pasta (just be sure you finely mince the garlic if you’re going to leave it in for serving). If you can’t find fresh arugula at the market, this recipe is just as good without it.

2 tablespoons extra virgin olive oil
1 clove garlic, roughly chopped
1/4 teaspoon red pepper flakes
2 ounces whole-wheat spaghetti
Salt, to taste
Freshly ground black pepper
Zest and juice from 1/2 lemon
1 tablespoon plain breadcrumbs
1-2 ounces Parmigiano-Reggiano, freshly grated
1 cup baby arugula

1. In a small sauté pan, heat olive oil over low heat. Add garlic and red pepper flakes and allow to simmer while pasta cooks (low heat is needed so garlic doesn’t burn).
2. Meanwhile, bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente.
3. Strain olive oil through a fine sieve into a medium bowl (discard garlic and red pepper flakes). When pasta is done, drain and transfer to bowl with oil and toss to combine. Season with salt and pepper. Add lemon zest and juice, breadcrumbs, Parmigiano-Reggiano and arugula and toss again. Serve warm.

Serves 1.


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