Easy Pasta

The Texan here today and, like the Belle, I like to watch the Pioneer Woman. A few weeks ago I saw her make what she called pantry pasta, named such because she used whatever she had in her pantry.

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

My ingredients varied somewhat. First of all, I do not like olives. So, I added some capers for a subtle olive flavor and substituted some mushrooms. Hubby wanted meat, so I added some boiled shrimp.

First, you'll want to toast the pine nuts. I love these things. And they taste nothing at all like a Christmas tree.

Toast them dry, in a skillet over medium heat, tossing occasionally. In a few minutes, they become a nice golden brown. That's when you remove them from the heat and transfer to another container.

Saute onions in large skillet over medium heat until soft.

Then add the tomatoes, chicken stock, olives (I added capers and sliced mushrooms), artichoke hearts, and garlic. Season with salt and pepper to taste. Stir and simmer over low heat for 15 minutes, stirring occasionally.

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!