I had my parents over for an unexpected dinner a few week’s ago. I scoured the internet hours before their arrival for dinner, and decided to check out the Pioneer Woman’s blog. I’ve only made one recipe from her blog before, and that was the amazing Creamed Spinach. I saw this recipe for pantry pasta, and after reading through it I knew it was the meal I was going to cook in just a few short hours. The best part was that I knew I had all the ingredients on hand (hence why Ree calls this pantry pasta). I had a half jar each of green and kalamata olives along with a tupperware of black olives. I drained the juice and chopped them up for this recipe… that cleared room for three more containers to re-enter my refrigerator. Of course, because I had four people to cook for, I doubled the recipe. It tasted delicious, and everyone had more than enough pasta to indulge in.