Pantry Pasta

This recipe is for nights when no one's done the shopping, the fridge is virtually bare, and you need a completely delicious hot meal on the table in 15 minutes or less. Ordinarily I prefer to whip up dinners featuring a variety of fresh veggies - it's the grown up thing to do - but keeping a stock of jarred antipasti and dried pasta in the cupboard means a tasty meal can always be thrown together in a pinch. I also suggest buying things like onions, garlic, and parmesan cheese, all of which have a pretty long shelf life in the fridge, in bulk so they're always on hand. Dried spices can pull a lot of weight, but  keeping a few potted herbs growing in the kitchen is my absolute favourite way to add a final fresh flourish to a quick pantry special du jour.

Pantry Pasta {with grilled artichokes}

1. Put a pot of water on the stove. When it comes to a boil thrown in enough spaghetti for everyone at the table.

2. While 2 tbs olive oil heats up in a large frying pan,  finely chop 1 red onion, 2 cloves of garlic, a couple sun-dried tomatoes per person and open a jar of marinated artichoke hearts.

3. Sear the artichokes on both sides at a high heat (I like about 4 large pieces per person). Then turn down the heat and add in the garlic and onion, stirring until they become translucent. Sprinkle a pinch of dried chillies, flaked sea salt, and ground black pepper each over the pan as it cooks.

4. When the pasta is al dente, drain and toss into the artichoke pan. Serve with a sprinkling of fresh (or dried) parsley and/or grated parmesan cheese.