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Easy Flavorful Summer Dinner Recipe with Pantry Staples to Try Tonight

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A quick and easy summer dinner using simple pantry staples that delivers bold, fresh flavors and satisfying textures without fuss. Perfect for busy weeknights or last-minute meals.

Ingredients

Scale
  • 14.5 oz (400g) canned diced tomatoes (preferably San Marzano)
  • 15 oz (425g) canned chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, finely chopped (yellow or white)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • Salt and black pepper to taste
  • 8 oz (225g) short pasta (penne, rotini, or preferred type)
  • Parmesan cheese, freshly grated (optional, for serving)

Instructions

  1. Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add 8 oz (225g) of pasta and cook according to package instructions until al dente (8-10 minutes). Drain, reserving about 1 cup (240 ml) of pasta water. Set pasta aside.
  2. Sauté aromatics: While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds to 1 minute until fragrant, avoiding burning.
  3. Add spices and tomatoes: Stir in dried oregano, smoked paprika, and red pepper flakes. Toast spices with aromatics for about 30 seconds. Pour in canned diced tomatoes with juice and stir to combine.
  4. Simmer the sauce: Reduce heat to low and simmer gently for 10-12 minutes, stirring occasionally. Add reserved pasta water if sauce becomes too thick.
  5. Incorporate chickpeas: Add drained chickpeas to the sauce and cook for 5 more minutes to absorb flavors. Season with salt and pepper to taste.
  6. Finish with lemon juice: Stir in freshly squeezed lemon juice just before adding pasta to brighten and balance the sauce.
  7. Combine pasta and sauce: Add drained pasta to the skillet and toss gently to coat evenly. Add more reserved pasta water if needed for a silky consistency.
  8. Serve: Plate the pasta, sprinkle with freshly grated Parmesan if desired, and garnish with extra red pepper flakes or fresh herbs. Serve immediately.

Notes

Reserve pasta water to help sauce cling to noodles. Avoid burning garlic by keeping heat moderate. Adjust salt gradually and taste as you go. Add lemon juice or vinegar at the end to brighten flavors. Use gluten-free pasta for gluten-free diet. Parmesan cheese is optional and can be replaced with vegan alternatives.

Nutrition

Keywords: summer dinner, pantry staples, easy recipe, chickpeas, pasta, quick meal, flavorful, vegetarian, gluten-free option

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