Cheap Chow – The Pantry Princess

A well-stocked pantry is a chef’s best friend, especially when that chef is broke. But even those with the most extravagant of budgets are often times found relying on the contents of their pantry to make impressive meals. I’m a fan of pantry items for a number of reasons. First, they’re usually cheap. Second, pantry items last forever, which means that I can always whip something up, even if my refrigerator is literally empty. And, if I happen to have a full fridge, there’s still something always lurking behind that door, just waiting to come out and take my food to the next level. I’m very enthusiastic about my pantry. In fact, I LOVE it! So you can imagine how thrilled I was about preparing a meal that revolved strictly around what I already had on board. There’s one thing I love more than my pantry, and that’s not having to go to the grocery store.

Spaghetti al “Pantry”

Spaghetti with Black Olives, Beans, & Basil Brown Butter

  (Yield: about 5 servings)

• 14 oz spaghetti
• 6 tbsp butter 4 cloves garlic, minced
•  ½ cup basil leaves, roughly chopped
•  Zest of 1 lemon
•  ¼ cup black cured olives, pitted & halved
• 1, 15.5 oz can cannellini beans, drained & rinsed
• 2 tbsp Italian bread crumbs
•  salt & pepper, to taste

Place spaghetti into a large pot of boiling, salted water. Stir once, and simmer about 7-8 minutes until “al dente.”

While the pasta cooks, melt the butter in a large sauté pan. Once the butter begins to brown and acquire a nutty aroma, lower the heat and stir in the garlic, basil, and lemon zest. Drain the cooked spaghetti, and place into the sauté pan. Add olives and cannellini beans, and toss to coat with brown butter mixture. Season with salt and pepper.

Toast the breadcrumbs in a dry pan, until they are slightly browned. Sprinkle over the top and eat immediately.