America's Test Kitchen Season 17 Episode 12 Pantry Pastas

In this episode of America's Test Kitchen, the focus is on creating delicious and easy pasta dishes using pantry staples. The episode begins with a taste test of six different brands of dried spaghetti, with the aim of finding the best-tasting option for home cooks. The chefs then move on to creating three different pasta dishes, each utilizing different pantry items.

First up is a classic spaghetti aglio e olio, or spaghetti with garlic and oil. The chefs show how to infuse olive oil with garlic for maximum flavor and then toss the pasta with the infused oil, red pepper flakes, and parsley. They also offer tips on how to cook the spaghetti to the perfect level of al dente.

Next, they tackle a pasta dish that uses canned tomatoes and canned tuna. This dish is quickly prepared by sauteing onions and garlic, adding in the canned tomatoes and tuna, and then folding in the cooked pasta. The dish is finished with fresh parsley and lemon juice for a bright and flavorful finish.

Finally, the chefs create a creamy pasta dish using canned artichokes and canned chicken broth. The sauce is made by blending the artichokes with chicken broth, Parmesan cheese, and heavy cream until smooth. The cooked pasta is then tossed with the sauce, along with crispy prosciutto and toasted breadcrumbs.

Throughout the episode, the chefs offer tips on how to properly store pantry items to ensure maximum freshness and flavor. They also offer suggestions on how to customize each dish to suit individual tastes.

As always, the show is focused on providing viewers with reliable, scientifically-tested recipes that are easy to follow and guaranteed to result in delicious meals. With pantry staples like dried pasta, canned tomatoes, and canned tuna, home cooks can whip up satisfying dishes in no time at all.