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Penne with garlic, anchovies and broccoli: Stock your pasta with building blocks to create stellar pasta sauces in a pinch, then use our step-by-step formula to raise your pasta game. (Michael Tercha/Chicago Tribune) |
Nothing makes weeknight dinners easier than keeping a fully stocked pantry. And nothing says "satisfying weeknight dinner" better than a family-size bowl of seasonally inspired pasta.
Whether you are shopping for produce at your local farmers market or your grocery store or even harvesting from your own vegetable garden, our tips will help you keep those fresh and tasty meals coming year-round.
Once your pantry is stocked, just follow the formula to help you riff on the ingredients. Your pasta repertoire will expand exponentially.
Start with staples
Keep these basics on hand to build the foundation of delicious pasta dishes.
Dried pasta: Buy your favorite brand when it goes on sale. Make sure to pick up lots of shapes, including thin and thick versions of long pastas and several fun short ones. You'll be surprised at how different sauces taste when tossed with different noodles.
Fresh pasta: If your supermarket carries a local brand of frozen ravioli or tortellini, grab a couple of bags to have on hand. We prefer frozen fresh pasta to refrigerated.
Olive oil: Don't buy the cheapest, but don't buy the most expensive either. A good store brand Italian or Spanish olive oil will help carry flavors throughout a pasta dish.
Tomato paste: A squeeze of tomato paste from a tube stored in the refrigerator can build a rich base of flavor when cooked for a few moments with your aromatics. See our formula for the tasty details.
Canned tomatoes: A few cans of whole peeled tomatoes and a few cans of crushed should be at the ready even for quick simmered sauces. Choose a brand that's imported from Italy. We also keep a jar of prepared marinara sauce on hand to add to our quickest weeknight creations.
Dried herbs and spices: A well-edited collection of spices and herbs can lift a limited pantry. We suggest dried oregano, bay leaf, nutmeg, black peppercorns for grinding, and cayenne or red chile flakes if you like some heat.
Chickpeas and beans: Canned legumes can be drained, rinsed and tossed with pastas for a big protein boost. Experiment with different colors and sizes.
Anchovies, tuna, sardines: Canned fish can scare off some folks, but their depth of flavor brings out the best in so many dishes. Buy the best quality fish packed in olive oil and add the whole can to your sauce.
Wine, stock: A glug of white wine or stock (or both!) can add just enough liquid to a sauce without watering down flavor. Save the last glass in the bottle in the fridge, and buy low sodium broths in small cartons or cans.
Frozen peas: On days when even a quick trip to the supermarket is out of the question, a handful of frozen baby peas tossed into the pasta pot at the end of the noodles' cooking time will add color and nutrients.
Add perishables
Your perishable pantry may need to be restocked every time you shop, but the rewards are huge. These necessities can be supplemented by seasonal vegetables and your favorite meats and seafood.
Garlic, onions, shallots: These staples, along with fennel, celery and carrots, are also known as aromatics, and will help build a base of flavor.
Cream: Though it's definitely not low in calories, cream can't be beat for quick, rich alfredo-style sauces. Look for a brand that is not labeled "ultra-pasteurized" for a fresher flavor and better sauce texture.
Whether you are shopping for produce at your local farmers market or your grocery store or even harvesting from your own vegetable garden, our tips will help you keep those fresh and tasty meals coming year-round.
Once your pantry is stocked, just follow the formula to help you riff on the ingredients. Your pasta repertoire will expand exponentially.
Start with staples
Keep these basics on hand to build the foundation of delicious pasta dishes.
Dried pasta: Buy your favorite brand when it goes on sale. Make sure to pick up lots of shapes, including thin and thick versions of long pastas and several fun short ones. You'll be surprised at how different sauces taste when tossed with different noodles.
Fresh pasta: If your supermarket carries a local brand of frozen ravioli or tortellini, grab a couple of bags to have on hand. We prefer frozen fresh pasta to refrigerated.
Olive oil: Don't buy the cheapest, but don't buy the most expensive either. A good store brand Italian or Spanish olive oil will help carry flavors throughout a pasta dish.
Tomato paste: A squeeze of tomato paste from a tube stored in the refrigerator can build a rich base of flavor when cooked for a few moments with your aromatics. See our formula for the tasty details.
Canned tomatoes: A few cans of whole peeled tomatoes and a few cans of crushed should be at the ready even for quick simmered sauces. Choose a brand that's imported from Italy. We also keep a jar of prepared marinara sauce on hand to add to our quickest weeknight creations.
Dried herbs and spices: A well-edited collection of spices and herbs can lift a limited pantry. We suggest dried oregano, bay leaf, nutmeg, black peppercorns for grinding, and cayenne or red chile flakes if you like some heat.
Chickpeas and beans: Canned legumes can be drained, rinsed and tossed with pastas for a big protein boost. Experiment with different colors and sizes.
Anchovies, tuna, sardines: Canned fish can scare off some folks, but their depth of flavor brings out the best in so many dishes. Buy the best quality fish packed in olive oil and add the whole can to your sauce.
Wine, stock: A glug of white wine or stock (or both!) can add just enough liquid to a sauce without watering down flavor. Save the last glass in the bottle in the fridge, and buy low sodium broths in small cartons or cans.
Frozen peas: On days when even a quick trip to the supermarket is out of the question, a handful of frozen baby peas tossed into the pasta pot at the end of the noodles' cooking time will add color and nutrients.
Add perishables
Your perishable pantry may need to be restocked every time you shop, but the rewards are huge. These necessities can be supplemented by seasonal vegetables and your favorite meats and seafood.
Garlic, onions, shallots: These staples, along with fennel, celery and carrots, are also known as aromatics, and will help build a base of flavor.
Cream: Though it's definitely not low in calories, cream can't be beat for quick, rich alfredo-style sauces. Look for a brand that is not labeled "ultra-pasteurized" for a fresher flavor and better sauce texture.
