Pantry Pasta 2.0

Deselect All

1/2 whole yellow onion, diced

2 tablespoons olive oil

One 14.5-ounce can diced tomatoes with juice

1/3 cup vegetable stock

1/3 cup jarred Calabrian chilies, roughly chopped

One 14-ounce jar hearts of palm, sliced into 1/2-inch rounds

2 cloves garlic, minced

Salt and freshly ground black pepper

8 ounces bowtie pasta, cooked al dente and drained

2 to 3 tablespoons jarred sun-dried tomato pesto

1/4 cup grated Parmesan cheese

5 to 6 basil leaves, torn