Pantry Pasta with Celery and Parmesan

pasta with celery and parmesan

Sometimes the washing machine breaks and floods the basement with sudsy water. Sometimes the heel of your favorite black leather ankle boot breaks off as you’re walking up the stairs to your office. Sometimes a jagged pebble on the interstate bounces up and cracks your windshield. Sometimes, all of these things happen on the same day.

And at the end of a day like this, simple, unfussy food can feel so, so good.

There was a time when the more exotic ingredients a recipe had, the more desperately I wanted to rush out and buy every single one. I would lock myself in the kitchen for hours, emerging triumphant, elaborate concoction in hand, anxiously awaiting oohs and ahhs. And every so often I still get the urge to flex some culinary muscle.

But these days, I fully appreciate the basic beauty of a quick, easy, tasty and healthy recipe.

Quick. Easy. Heathy. It’s the holy grail of weeknight cooking. I used to think that simple was boring – a cop out. But the truth is that simple is elegant, sophisticated. Kind of like my favorite black leather ankle boots were before that six-inch heel bit the dust.

But back to the food.

whole wheat pasta with celery and parmesan

The thing with simple food is that each ingredient matters. Good pasta, fresh celery, and the very best cheese you can find turn some simple pantry staples into a pretty delicious dinner. Assuming that, like me, you have a thing for cheese, you might even have all of the ingredients for this deceptively basic dish in your kitchen right now. And if you don’t, well, make this pasta once and I promise you’ll start keeping anchovy paste and wedges of parmesan on hand at all times.

This pasta takes all of 10 minutes to make, is full of flavor, and is ultimately comforting. If you think you aren’t a fan of anchovies, I don’t blame you. Neither was I. Until I tried melting down anchovy paste in plenty of fruity olive oil. When cooked, the anchovy paste imparts a deep, rich, salty flavor to the pasta that is frankly addictive. And if Jeff, the consummate fish hater, asks for this pasta on a weekly basis, then there really has to be something to this anchovy business. As for the celery, well, I use it because it’s always in my fridge. Why do I buy celery every week? I honestly have no idea. But I do it. And I’m always looking for ways to use it up. Go figure. I suppose that you could elevate this dish by using a bit of sliced fennel and some fennel fronds instead. But the humble celery works just fine. It’s lovely, actually, and pretty underrated.

The real star here, though, is the cheese. Which means you should spring for good cheese. And no, good cheese does not come in a shaky can. I’m not actually sure that stuff is cheese at all. What you want is a nice wedge of Parmigiano-Reggiano. And a good grater.

pantry pasta up close

Pantry Pasta with Celery and Parmesan
Serves 4

1 13.25 ounce box of whole grain linguine
6 tablespoons olive oil
3 tablespoons anchovy paste
3 tablespoons chopped garlic
1 cup thinly sliced celery
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 cups freshly grated parmesan cheese
1 cup chopped celery leaves

In a large pot of boiling, well salted water, cook the pasta until just al dente. Be careful not to overcook. Meanwhile, in a very large skillet, heat the oil over medium heat. Saute the anchovy paste and garlic in the oil, stirring often, until the garlic starts to brown slightly. Add the celery, oregano and red pepper and continue to cook until the celery is soft, about 5 more minutes, and then reduce the heat to low. When the pasta is done, drain and reserve 2 cups of the pasta cooking liquid. Add the pasta to the skillet with the celery mixture, along with one cup of the pasta cooking liquid. Toss the pasta with the sauce, along with half of the cheese. Cook, stirring, for a couple more minutes, adding additional cooking water to loosen the sauce if needed. Serve the pasta in bowls, topped with the celery leaves and the remaining cheese.

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Published in: on March 3, 2013 at 2:20 pm  Comments (9)  
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9 CommentsLeave a comment

  1. What a clever thing to do! I’ve not thought of cooking the anchovy paste. No doubt that would bring brilliant flavor. :-) I like how simple this dish is. And I too always buy celery and am always scrambling to use it up before it withers. What a hoot. :-)

  2. This is my sort of pasta dish! I really like the use of celery too – I’ve never thought to incorporate it as a key ingredient with pasta, but can imagine it working really well.

  3. Simple pastas are definitely the best. I like to taste the pasta and can eat a whole bowl with nothing but butter. This looks simple and delicious. I like the use of the fresh celery leaves.

  4. Looks really healthy and delicious… love all that vegetable on the pasta.

  5. So want to make this right now! Thanks for sharing.

  6. I am with you; I prefer simple and good to complicated and good; especially if I am the one doing all the cooking and cleaning! I have started to buy whole-wheat pasta too and it is more filling than the white one. This recipe sounds perfect for a weeknight dinner, heck even for Friday night!

  7. I love celery and have had it in a few Asian noodle dishes, but never in pasta like this. I’m going to have to try it!

  8. Yumm! A tasty & appetizing looking pasta recipe! Yummy!

  9. How good is pantry pasta. Pasta is the ultimate comfort dish and you look like you nailed it. Midweek carb loading is amazing for the soul :)


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