Apocalypse-Proof Pasta! (Pantry Pasta with a Twist)

No doubt, these are spooky times we’re living in. I really don’t mean to fear-monger here, but THE APOCALYPSE IS SOON TO COME AND THE END TIME IS NEAR!!! The good news: you can use this dish to befriend the neighboring rival clan and bring peace to your village in our post-apocalyptic future! Go you!

The goal in this video is to create a delicious meal using only non-perishable, shelf-stable ingredients that you’d probably have in your pantry in a doomsday situation. I was actually really surprised by this one because the food actually turned out pretty good, well, wayyy better than expected, at least. Happy cooking and may the fittest survive! 🤘🏻Adam

Yield: 4-6 servings

Print

With ImageWithout Image

Pantry Pasta & Meatballs

Cook time: 2 HourTotal time: 2 Hour

Ingredients

Chicken Meatballs

• 8 oz canned Chicken (2 medium cans)
• 1-2 slices White Bread, diced
• 2 Tbsp Chicken Stock, store-bought/shelf stable
• 1 Tbsp Chia Seed, ground
• 3 Tbsp Warm Water
• 1 tsp Garlic Powder
• 1/2 tsp Ground Fennel Seed
• 1/2 tsp Dried Parsley
• 1/2 tsp Dried Oregano
• Kosher Salt, to taste

Tomato Sauce

• 28 oz canned Tomatoes, crushed
• 2 Tbsp Olive Oil
• 2-3 Anchovy fillets, packed in oil
• 1 tsp Dried Thyme
• 1 tsp Dried Basil
• 1/2 tsp Crushed Red Pepper
• 1 tsp Fish Sauce
• Kosher Salt, to taste
• Black Pepper, to taste

Instructions

1. Prepare the chia seeds, spice blend, and cashew parmesan substitute with a mortar and pestle. Set them aside.
2. For the meatballs, make a panade by taking stale bread, adding a liquid to it, and mashing it into a pasty mixture.
3. Add the dry spice mixture and some olive oil to the panade, mix, and season with a bit of salt.
4. Open a can of chicken, drain the packing water, and shred the chicken until it resembles a fine, shredded mixture.
5. Combine the shredded chicken with the seasoned panade.
6. Add some warm water to the ground chia seeds to form a paste, then add this to the chicken mixture as an egg substitute.
7. Mix everything together until it's fully incorporated and shape the mixture into medium-sized balls.
8. To make the sauce, start by heating a medium saucepan with some olive oil.
9. Add anchovy fillets and break them up in the oil, then add dried chili flake, basil, thyme, and garlic powder.
10. Toast all the spices and herbs in the oil for a minute or so.
11. Pour in a glug of red wine and reduce the wine mixture for two to three minutes or until reduced by half, then pour in crushed canned tomatoes.
12. Mix everything together and simmer on medium-low heat for 20 minutes to two hours. The longer you simmer, the richer and thicker the sauce.
13. Once the sauce has reduced to your liking, cut the heat and drop in the canned chicken meatballs. Allow them to warm in the sauce and absorb some of its flavors.
14. For the pasta, cook it to al dente or slightly underdone following the directions on the box. Reserve some starchy pasta water for later.
15. Once the pasta is ready, transfer a serving or two of the cooked pasta to a large saucepan over medium heat. Add a couple spoonfuls of sauce and half a cup of the starchy water.
16. Swirl everything around until the pasta is coated in the sauce. The starchy water helps the sauce thicken slightly and cling to the noodles.
17. To serve, dish out a portion or two of the finished pasta and top with a couple of meatballs. If you made the cashew parmesan, dust some of it over the top.