Penne pasta, pantry style

Daisy Bolton


I made this pasta just out of things I had in my pantry and it was worth saving. It might also be great with some roasted peppers and mushrooms if you have them lying around.

★★★★★ 1 vote
15 Min
15 Min


1 box
penne pasta ( i used whole grain)
1 Tbsp
olive oil
1 Tbsp
salt (optional)
3 Tbsp
olive oil
1 1/2 large
onion, sliced
2-4 c
chicken ( i used what was left of a rotisserrie... you can use frozen or canned if you want more convenient
1 can(s)
4.5 oz. artichokes (quartered)
1 jar(s)
8.5 oz sun dried tomatoes in oil
1 can(s)
4 oz can of chopped black olives
3-4 clove
garlic, minced
3 Tbsp
dried basil or a few sprigs of fresh basil
1 large
tomato, chopped small
1 jar(s)
marinara sauce (i used bertoli's tomato & basil)
2 oz
parmesean cheese to shred over each serving

How to Make Penne pasta, pantry style


  • 1Begin by boiling a pot of water for your pasta. Add pasta, sprinkle salt (optional) and 1 tbs oil when water boils.
  • 2Chop onions. Add olive oil to large pan and sauté onions till carmelized and translucent. Add chicken and heat thru. Add artichokes, olives and sun-dried tomatoes. Season with salt, pepper and basil. Cook for about 5 minutes so that all of the flavors mesh together. Add diced fresh tomato and garlic. Stir well and cook for 5 minutes longer. Add marinara sauce and cook till bubbly. Remove from heat.
  • 3Add cooked penne pasta to marinara mixture and stir till combined. (you could just ladle the sauce on top if you prefer) Serve with sprinkled parmesan cheese.

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