Pantry Pasta with Artichokes, Sun-Dried Tomatoes, and Prosciutto

An easy and highly customizable pasta recipe using mostly pantry ingredients!

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Step 1

Heat a pan over medium heat and add the strips of prosciutto. Cook for a few minutes then flip. Cook for a few minutes or until crispy on both sides. Keep a close eye on the prosciutto so it doesn't burn. Set aside to a plate.

Step 2

In the same pan, heat the olive oil over medium heat. Add the onion and mix in the umami seasoning, paprika, dried sage, dried basil, and salt & pepper. Cook for a few minutes, stirring often.

Step 3

Add the red pepper flakes and minced garlic. Stir to combine and cook for another 2 minutes.

Step 4

Mix in the sun-dried tomatoes, capers, and artichokes. Squeeze the juice of about 1/2 a lemon on top and stir to combine. Pour in the chicken broth and simmer for 3 minutes.

Step 5

Meanwhile, cook the pasta according to package instructions. Make sure to reserve about 1 cup of pasta water. Once the pasta is al dente, transfer to the pan with the other ingredients.

Step 6

Finally stir in the butter, freshly grated parmesan cheese, and add splashes of pasta water as needed to combine everything together well.

Step 7

Divide the pasta among bowls. Crumble the crispy prosciutto into pieces and scatter evenly over the bowls of pasta. Serve with additional lemon juice, lemon zest, and freshly grated parmesan cheese. Optionally add microgreens, spinach, arugula, or fresh herbs. See note.

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