It looked so good, I had to try my own version. That's one thing great about this recipe. You start with a base, then add what you like.
Here are Ree's ingredients:
- 1/2 whole red onion, diced
- 2 Tbsp. olive oil
- One 14.5 oz. can diced tomatoes with juice
- 1/3 cup chicken stock
- 1/3 cup assorted olives, pitted and roughly chopped
- 1 jar artichoke hearts, halved
- 2 cloves garlic, minced
- salt and freshly ground black pepper
- 8 oz. pasta, cooked al dente and drained
- 2-4 Tbsp. jarred pesto
- 1/2 cup fork-chunked feta cheese
- 3 Tbsp. pine nuts
First, you'll want to toast the pine nuts. I love these things. And they taste nothing at all like a Christmas tree.
Add the cooked pasta (you can use whatever you like/have on hand. I used rotini) and stir to combine with sauce.
Remember that pesto I made a couple of weeks ago?
And, finally, the cooked shrimp.
To serve, spoon into bowl, and top with pine nuts and feta.
Unless you don't like feta (like my guys), then you add some parmesean.
Even our vegetarian friends will like this one. And it's so yummy.
You can see why Ree calls it Pantry Pasta. You can use whatever you have in your pantry. I love versitile recipes like this. I can do it with or without meat. I can clean out my fridge too. But them pine nuts, I gotta have 'em.
I wish I could have found a way to make it more fitting with the red, white, and blue, but flavor trumps. I just don't think blueberries would have cut it.
Happy Independance Day, everyone!