Recipe Features Video Recipe Recipe Video Pasta Chef Talk Homepage Chefs At Home Recipes: Pantry Pasta from Chef Arturo Franco-Camacho CTbites Team April 18, 2020 In our NEW “Chefs At Home” Cooking Series, we asked local CT chefs to help our readers find cooking inspiration in every day pantry items. Executive Chef Arturo Franco-Camacho of Geronimo Tequila Bar & Southwest Grill (Fairfield and New Haven) and Shell & Bones Oyster Bar and Grill (New Haven) has a wonderful recipe for Pantry Pasta to kick off this series. Enjoy! Pantry PastaServes 41 pound dry pasta (any size or shape, fully cooked and drained)1 jar of your favorite marinara or pasta sauce1 pound, chopped and cooked protein (whatever you have in the fridge – steak, chicken, sausage, chorizo)Assorted veggies, chopped or sliced (whatever is in your fridge to use up – peppers, onions, mushrooms, broccoli, etc.)1 can of beans (whatever kind you have!), rinsed and drainedOlive OilSalt and PepperGarlic Warm olive oil to skillet. Over medium heat, add onions or garlic (if using) and cook until soft. Add protein and warm through, stirring. Add additional veggies – cook until desired crispness. Stir in desired amount of sauce and beans, warm through. I love a little heat, so also added canned chipotle peppers in adobe sauce! Add in cooked pasta and toss. Top with your favorite grated cheese and enjoy with a glass of red wine!
