As long as you have pasta in the house, you’re more than half way to a dinner solution. The rest of the items on this list, although not pasta-specific or must-haves, will provide you with endless mealtime possibilities. Monday-to-Friday dinners will be that much quicker and easier to prepare—and delicious to boot.
The amounts in this pantry list suit a family of four or five. You may need to make adjustments depending on the number of members in your family.
1 pound each:
• Thin or medium-size strand or ribbon pasta such as spaghetti, linguine, or fettuccine
• Another strand or ribbon pasta, different from the above, such as perciatelli, capellini, or vermicelli
• Short-shaped, medium-size pasta such as elbow macaroni, penne, or fusilli
Optional:
• Special pasta such as stuffed shapes, Asian-style noodles, or fresh pasta
• Tiny pasta such as tubettini, stelline, orzo, or couscous
On the pantry shelves:
2 cans (3½ ounces each) red salmon, bones in, preferably packed in water
2 cans (7 ounces each) tuna, preferably packed in water, or 1 can (16 ounces) mackerel
1 can (3½ ounces) sardines, smoked or packed in water
2 cans (3 to 4 ounces each) smoked fish, such as oysters or mussels
1 can (6 ounces) chopped or minced clams
In the freezer:
1 pound fresh fish or shellfish, such as cod, sea scallops, or tuna, packed in 4-ounce portions
In the freezer:
1 pound ground meat, such as ground round, packed in 4-ounce patties
1 pound other meat of your choice, cut into strips for stir-frying, packed in 4-ounce portions
1 package (8 ounces) bacon (optional)
1 package (8 to 16 ounces) meat sausage (optional)
In the freezer:
1 pound skinless, boneless chicken or turkey breasts or cutlets, packed in 4-ounce portions (cube the poultry or cut it into strips first, if you like)
1 pound ground chicken or turkey, packed in 4-ounce patties
1 pound turkey or chicken sausage (optional, instead of meat sausage)
8 ounces turkey bacon (optional)
In the refrigerator:
1 pint plain nonfat yogurt
½ or 1 pint low-fat cottage cheese or 1 pint part-skim ricotta cheese
½ pound cheese for grating
On the pantry shelves:
2 cans (12 ounces each) evaporated skim milk
On the pantry shelves:
1 or 2 cans (16 to 19 ounces each):
• Black beans
• Chick-peas
• Red or white kidney beans
1 pound dried brown, green, or red lentils
In the freezer:
4 packages (10 ounces each):
• Corn kernels
• Petite peas
• Two others, your choice
In the refrigerator:
Fresh seasoning vegetables of choice:
1 to 2 pounds onions
1 head garlic
1 bunch scallions (green onions)
1 bunch carrots
1 bunch celery (optional)
2 bell peppers (optional)
Fresh herbs:
• 1 or 2 bunches fresh parsley, preferably flat-leaf
• 1 or 2 bunches other, such as basil, dill, or cilantro (optional)
On the pantry shelves:
2 cans (14½ ounces each) plain “Italian-style,” or “pasta-style” tomatoes
2 or 3 cans (14½ or 16 ounces each) crushed tomatoes
1 or 2 jars (6 ounces each) marinated artichoke hearts
1 or 2 jars or cans (about 7 ounces each) eggplant appetizer
1 or 2 jars (about 6½ ounces each) sweet fried peppers with onions
1 bottle (16 to 32 ounces) extra-virgin olive oil
1 bottle (16 to 32 ounces) plain olive oil or vegetable oil for cooking
1 bottle (5 ounces) sesame oil (optional)
1 bottle (8 or 12 ounces) “specialty” oil such as hazelnut, pecan, or walnut (optional)
1 bottle (12 ounces) red wine vinegar
1 bottle (12 ounces) white vinegar, either wine or tarragon
1 bottle (8 to 12 ounces) “specialty” vinegar, either balsamic, Oriental rice, or Champagne
On the pantry shelf:
4 cans (about 14 ounces each) chicken broth, preferably no- or low-salt
2 bottles (8 ounces each) clam juice
2 bottles dry white wine or 1 bottle dry white vermouth
1 bottle Cognac or brandy
1 bottle port or Madeira
2 cans (2 ounces each) flat anchovies or 1 tube (l½ ounces) anchovy paste
1 jar (3 ounces) capers, preferably nonpareil
1 jar (8 ounces) chili paste with garlic or with soybean (optional)
1 tube (about 3 ounces) garlic paste (optional)
1 package (1 to l½ ounces) dried mushrooms: porcini, cèpes, or “wild”
1 jar (8 ounces) Dijon mustard
1 can (4 ounces) walnuts or pecans
1 jar (1 ounce) pine nuts (optional)
1 jar (12 or 16 ounces) cured Kalamata black olives, Spanish green olives, or 1 jar (3 or 4 ounces) black olive paste (olivada) or black olive sauce
1 jar or tube (4 ounces) pesto sauce or 1 tub (4 ounces) frozen pesto sauce
1 or 2 jars (4 ounces) pimientos, roasted red peppers, or sweet peppers
1 jar (1 pound) smooth spaghetti sauce
1 jar (1 pound) chunky spaghetti or marinara sauce
1 tube (4½ ounces) tomato paste
1 jar (8 ounces) sun-dried tomatoes or 1 tube (4½ ounces) sun-dried tomato paste (optional)
A selection of your favorite dried spices and herbs