Head chef reveals her secret recipe for the PERFECT pasta dish using pantry staples

A top chef has revealed her secret recipe to cook a homemade pasta dish using pantry staples.  

Danielle Alvarez – who’s the head chef of Fred’s restaurant in Sydney’s Paddington – shared the recipe on Instagram with her 10,200 followers.  

‘If you have some fresh ingredients this is a good place for those greens you forgot about in the fridge. Use up that pancetta or bacon from the back of the freezer and those chickpeas or white beans,’ Daniella wrote online. 

Some of the core staple ingredients included chickpeas, onion, carrot, pasta and pancetta.  

Danielle described the meal online as ‘delicious’ and ‘very satisfying’.

While some pasta recipes are quick and easy to make, this one takes time to develop the flavour. 

Begin by rendering the pancetta pieces in olive oil over a low heat, then add in the onions, garlic and a pinch of salt.  

Cook this partially covered for 45 minutes to one hour to thoroughly allow the flavour to develop. 

Once the ingredients turn golden brown, add in rinsed Cavolo nero leaves and chicken stock and cook for five to seven minutes. 

Danielle Alvarez – who’s the head chef of Fred’s restaurant in Sydney’s Paddington – shared the recipe on Instagram with her 10,200 followers

While some pasta recipes are quick and easy, this one takes time to develop the flavour

Crush some of the chickpeas with the back of a wooden spoon to thicken the ‘sauce’ and boil the pasta in another pot.  

Spoon out cooked pasta directly into pan and add one to two ladles of the starchy pasta water into the pan – which will add further flavour to the dish. 

Then toss everything together and finish with lemon juice and top with parmesan. 

Prior to taking off the heat, check the seasoning and add salt or pepper if needed.  

Cook this partially covered for 45 minutes to one hour to thoroughly allow the flavour to develop

Once the ingredients look glazed and turn golden brown, add in rinsed Cavolo nero leaves and chicken stock and cook for five to seven minutes

Prior to taking off the heat, check the seasoning and add salt or pepper if needed

This isn’t the first recipe Danielle has shared online – last week she revealed how to make her ‘irresistible’ Italian dressing for salads, grilled meats and cooked fish.

‘It’s not just any salad dressing, this is my irresistible Italian dressing that can keep for up to a week (or maybe more) in the fridge,’ she said.

Danielle also said the seasoning is her favourite to make at home because it’s simple, tasty and only includes seven ingredients. 

The ingredients include extra virgin olive oil, white wine vinegar, garlic, lemon, dried oregano, chilli flakes and shallots or onion.

How to make tasty pasta at home using pantry staples

Ingredients:

While some pasta recipes are quick and easy, this one takes time to develop the flavour

35g pancetta

100g diced onion

1 large carrot, peeled and diced

2 garlic cloves, thinly sliced

2 tablespoons olive oil

1 bunch Cavolo nero

1/2 tin drained chickpeas

200ml chicken stock

140g pasta

Pinch of chilli flakes

8-10 picked sage leaves

Parmesan

Method: 

Render the pancetta in olive oil over a low heat then add in the onions, garlic and a pinch of salt

Cook on low for 45 minutes to one hour, partially covered

Add in the chickpeas, sage and chilli and sizzle for one minute

Add in greens and chicken stock and cook for five to seven minutes

Crush some of the chickpeas with the back of the spoon to thicken the ‘sauce’

Boil the pasta while this cooks

Add cooked pasta directly into pan and add 1-2 ladles of the starchy pasta water into the pan

Toss everything together and finish with lemon juice and top with parmesan

Check for seasoning before serving and add some black pepper

Split in bowls and serve

Source: Instagram