Pantry Clean-Out Pasta

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   ["Cook the pasta-Put a large pot of salted water on to boil. Add your pasta and boil until just underdone. If you're using peas, toss them right into the pasta pot for the last minute of boiling. Reserve at least 1 cup of the pasta water for the sauce. Drain pasta and set aside.", "While the pasta is cooking, make the sauce in a large skillet (I use a 12 inch): Heat the olive oil and butter together in the pan on medium heat. Let the butter brown a bit, if you like, but do not let it smoke. Add the garlic and stir until gently browned and fragrant. Add the sundried tomatoes and artichoke hearts, and saute briefly. Then add the veggies and saute till about half ""done"" (cook's choice to texture, but usually 2-5 min). If you use tender leafy greens such as spinach, add them at the last step instead (with the pasta), and allow to wilt with the residual heat.", "Now add tomato paste, and stir to prevent sticking and burning. Once tomato paste is toasted (about 1 min), add the diced tomatoes and 1/2 cup of the salty, starchy pasta water. Allow to simmer for a minute or two as the veggies finish cooking.", "Add the drained pasta to the skillet and toss with the sauce, adding the other 1/2 cup pasta water if needed to thin and distribute the sauce.", "For serving, season to taste with salt, black pepper, red pepper flakes, and/or Parmesan cheese."]

* Per serving · 4 servings · Values may vary.