Hard Times One-Pot Pantry Spaghetti

• 8 oz spaghetti
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1/2 cup water
• Salt to taste
• Fresh basil leaves for garnish

Steps

1. 1 In a large pot, heat olive oil over medium heat.
2. 2 Add minced garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in crushed tomatoes, kidney beans, oregano, basil, red pepper flakes, and 1/4 cup Parmesan cheese.
4. 4 Add spaghetti and water to the pot, ensuring pasta is mostly submerged.
5. 5 Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender.
6. 6 Season with salt to taste.
7. 7 Garnish with remaining Parmesan and fresh basil leaves before serving.

Equipment

• Large pot with lid

Variations

• Add spinach or other greens for extra nutrients.
• Include diced bell peppers or zucchini for added veggies.

Substitutions

• If you don't have kidney beans, use canned diced tomatoes instead.
• Substitute olive oil with vegetable oil if needed.

Pairings

• Garlic bread
• Caesar salad

Nutrition

Tips

• If the sauce is too thick, add a splash of water to reach desired consistency.
• Feel free to use any beans you have on hand for a different flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Pair with garlic bread for a hearty meal.
• Add a side salad for a complete dinner.

FAQ