This zesty weeknight peperoncini pantry pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting. You probably have everything you need to make it already on hand.
This zesty pasta relies on what’s perhaps an unexpected pantry staple to do all the heavy lifting: an entire jar of peperoncini. Yes, the very same jarred peppers that are tossed into salads or served with a slice of pizza can make an incredible weeknight meal without the need for many other ingredients.
This is because the peppers, which offer a mildly spicy bite, are packed in a punchy brine that’s perfect for brightening up any dish. This recipe keeps things simple, allowing the merits of the peppers to shine. You’ll sauté coarsely chopped peperoncini with a generous amount of garlic until tender and lightly caramelized. A few anchovies give the pasta a subtle savoriness that amps up everything without making anything overly fishy. This all gets tossed with cooked spaghetti, Parmesan, chopped parsley, and the reserved brine from the peppers. While it might seem like an easy pasta with so few ingredients can only be so exciting, the peperoncini are here to prove otherwise.
Pasta & Noodles Spaghetti Anchovy Garlic Parmesan Easy 30 Minutes Or Less Quick Italian American
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