This recipe was originally published on June 15th, 2015, but since I received a number of requests during the Coronavirus outbreak for recipes using pantry staples, I decided to update and republish this recipe.

I love an easy weeknight meal, and pantry sauces are perfect for just that occasion! What’s a Pantry Sauce? It’s something that you cook when you forgot to buy groceries and you’re rummaging through your cupboards praying that you don’t have to eat peanut butter and jelly or cereal for dinner.  I came up with this one night in a bind and it’s become one of my go-to’s for dinner after a long day. You don’t stock the below items in your pantry? Well try this sauce and you will start! This serves two people but is easily doubled for company or leftovers. Feel free to replace the goat cheese with cream cheese. and add grilled chicken for an extra protein boost!

What You’ll Need…

• A Large Sauté Pan

Ingredients…

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, diced
• 1/2 large onion, diced
• 1 8oz. jar of sun-dried tomatoes, drained and diced
• 1 small log of goat cheese
• 8oz of penne or farfalle
• salt & pepper, to taste

Directions…

1. Start by putting the pasta water on to boil. I always add four tablespoons of sea salt to the pot, but this is optional.

2. Meanwhile, heat the olive oil in a large sauté pan over medium heat. Add the garlic and onions and sautée until the onion is translucent.

3. Then add the sun-dried tomatoes, stirring occasionally for about three more minutes.

4. Next, lower the heat to low and add the log of goat cheese, breaking it up with the spoon. Stir until the goat cheese melts and becomes uniform with the rest of the sauce. Season to taste with salt and pepper and turn the burner off.

5. At this point, the water should be boiling in the pot so add the pasta. If the water boils while you are still doing the above steps for the sauce, add the pasta earlier.

6. Cook pasta according to package directions, about 10 mins, until the pasta is al dente (soft but with a firm bite).

7. BEFORE YOU DRAIN THE PASTA, reserve a cup of the cooking liquid and set aside.

8. Drain the pasta and turn the flame back on medium-low under the sauce, and add half of the cup of cooking liquid, stirring as it heats in the pan and loosens the sauce into a more creamy consistency. This amount of cooking liquid should be enough to loosen the sauce but if you would like it looser just add more liquid little by little.

9. Now, return the pasta to the pan with the sauce and toss to coat.

10. Turn off the heat, and enjoy!

Sun-Dried Tomato + Goat Cheese Pantry Sauce

What’s a Pantry Sauce? It’s something that you cook when you forgot to buy groceries and you’re rummaging through your cupboards praying that you don’t have to eat peanut butter and jelly or cereal for dinner.  I came up with this one night in a bind and it’s become one of my Go-To’s for dinner after a long day.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 2 servings

Calories 853 kcal

Equipment

• A Large Saucepan

Ingredients

1x2x3x

• 2 tbsp extra virgin olive oil
• 2 cloves garlic, diced
• ½ onion, diced
• 1 jar sun-dried tomatoes, drained and diced
• 1 log goat cheese
• 8 oz. farfalle, (or penne!)
• salt, to taste
• black pepper, to taste

Instructions

 

• Start by putting the pasta water on to boil. I always add four tablespoons of sea salt to the pot, but this is optional. 
• Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and onions and sauté until the onion is translucent.
• Then add the sun-dried tomatoes, stirring occasionally for about three more minutes.
• Next, lower the heat to low and add the log of goat cheese, breaking it up with the spoon. Stir until the goat cheese melts and becomes uniform with the rest of the sauce. Season to taste with salt and pepper and turn the burner off.
• At this point, the water should be boiling in the pot so add the pasta. If the water boils while you are still doing the above steps for the sauce, add the pasta earlier.
• Cook pasta according to package directions, about 10 mins, until the pasta is al dente (soft but with a firm bite).
• BEFORE YOU DRAIN THE PASTA, reserve a cup of the cooking liquid and set aside.
• Drain the pasta and turn the flame back on medium-low under the sauce, and add half of the cup of cooking liquid, stirring as it heats in the pan and loosens the sauce into a more creamy consistency. This amount of cooking liquid should be enough to loosen the sauce but if you would like it looser just add more liquid little by little.
• Now, return the pasta to the pan with the sauce and toss to coat.
• Turn off the heat, and enjoy!

Nutrition

Nutrition Facts

Sun-Dried Tomato + Goat Cheese Pantry Sauce

Amount Per Serving (8 oz)

Calories 853 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Cholesterol 1mg0%

Sodium 290mg13%

Potassium 4166mg119%

Carbohydrates 151g50%

Fiber 18g75%

Sugar 47g52%

Protein 31g62%

Vitamin A 988IU20%

Vitamin C 47mg57%

Calcium 160mg16%

Iron 12mg67%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Pasta

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Photographs by Julia Dags | Happily Eva After, Inc. © 2020 All Rights Reserved.