PANTRY PASTA

Pantry Pasta image

Provided by Geoffrey Zakarian

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

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Kosher salt
3 tablespoons extra-virgin olive oil
4 strips bacon, chopped
1 pinch crushed red pepper flakes
1 clove garlic, thinly sliced
1 shallot, thinly sliced
One 15-ounce can cannellini beans, drained and rinsed
One 14-ounce can artichokes hearts, drained and thinly sliced
Freshly ground black pepper
1 pound orecchiette
1/3 cup freshly grated Parmesan cheese
2 tablespoons butter
3 tablespoon chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil.
In a large saute pan over medium heat, heat 1 tablespoon olive oil. Add the bacon and cook until it just starts to get a little crispy, about 5 minutes. Add the crushed red pepper, garlic and shallot and cook, stirring, until tender, 3 to 5 minutes. Add the beans and artichokes to the pan and cook for another 2 minutes. Season with salt and pepper.
Meanwhile, cook the orecchiette in the boiling water for the amount of time specified on the box, minus 2 minutes. Reserve 3/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pan with the artichokes and beans and toss over medium heat. Add the pasta water and continue to cook until the pasta achieves an al dente texture and the sauce is coating the pasta. Remove from the heat and add half of the Parmesan. Mix in the butter and half of the parsley. Season with more salt and pepper. Transfer to large serving bowl and garnish with the remaining Parmesan, parsley and 2 tablespoons olive oil.