In this update to her classic pantry pasta recipe, Ree uses Calabrian chiles, sundried tomato pesto, basil and Parmesan. The key to this dish is to use whatever you have on hand — experiment and enjoy!
Add the onions into a skillet with the olive oil over medium heat. Sauté for 5 minutes until translucent, then add the diced tomatoes, vegetable stock, chilies, hearts of palm, and garlic. Season with a pinch of salt and pepper. Stir and simmer over low heat for 15 minutes, stirring occasionally until the sauce thickens and reduces slightly.
Add the cooked pasta to the skillet and stir to combine with the sauce. Mix in the pesto. Toss in the Parmesan. Garnish with basil.