It is easy to pull together a quick pasta dinner with a frozen vegetable, a jar of prepared spaghetti sauce, or a can of tuna fish. Pasta is so versatile that it accommodates virtually any other ingredient, and a well-stocked pantry will always provide you with the makings of a meal.
The variety of pasta recipes you can dream up, based purely on what you have in your pantry, is truly astounding. Beginning with a basic spaghetti sauce made from pantry ingredients, you can add one, two, or three other ingredients, in myriad combinations, to endlessly vary your meals. Pasta and pantry ingredients can also be combined to create everything from hearty soups, salads, and vegetarian dinners to meals based on seafood or beans.
You can have fun improvising with pantry ingredients. You’ll find that you can create a meal with a can of caponata or a jar of marinated artichokes. You’ll discover that spaghetti, bread crumbs, and anchovies equal dinner. Pasta, salsa, and corn join forces for another tasty meal.
These recipes should not be reserved for times of panic. Turn to them when you want to use up leftover steamed vegetables or roasted meats. Think of them as beginnings to which you can add fresh ingredients. However you decide to use the recipes, you’ll never be stuck for a dinner idea again, even when you’re out of fresh food.
PASTA: Tiny shapes
MAKES: 4 servings
TIME: 25 to 30 minutes
............................
Although this dish tastes like risotto, it’s made with rice-shaped pasta, instead of rice. This pasta mix gets its creamy texture from the extra liquid, which turns into a sauce when you add the grated Parmesan. Dried porcini mushrooms, a typical risotto flavoring, complete the illusion.
I may be cheating a bit by including a fresh onion, but I do think of onions as a pantry ingredient.
I like this for dinner but it also makes a great side dish with poultry, meat, or beans. For dinner, if I have the ingredients in the house, I’ll serve a cabbage salad, or a watercress and red pepper salad, or even, in season, a fennel and orange salad.
½ ounce dried mushrooms, preferably porcini
2 cups chicken or beef broth
¼ medium-size onion
2 tablespoons olive oil
1 cup orzo
Salt and freshly ground black pepper
¼ to ½ cup grated Parmesan cheese
1. In a medium-size saucepan, bring the dried mushrooms and chicken broth to a boil over high heat. Remove the saucepan from the heat and steep the mushrooms until they are soft enough to chop, 10 to 15 minutes.
2. Meanwhile, finely chop the onion.
3. When the mushrooms are tender, heat the olive oil in a medium-size saucepan over medium-high heat. Add the onions and sauté until they are golden and almost tender, 1 to 2 minutes. Add the pasta and sauté for a few seconds, just to coat it with the oil. Place a sieve over the saucepan, and strain the chicken broth through it, reserving the mushrooms. Bring the broth to a simmer, cover, and cook over low heat until the pasta is tender but there still is some liquid in the pot, about 10 minutes.
4. While this is cooking, mince the softened mushrooms and add them to the simmering orzo. When the “almost risotto” is done, remove the saucepan from the heat and season to taste with salt and pepper. Stir in the grated cheese, and serve immediately.
Almost Saffron Risotto: Instead of the mushrooms, steep ¼ teaspoon crumbled saffron threads in the broth. Add the saffron with the broth to the pasta in step 3.
Almost Curried Risotto: After you have sautéed the onion, stir in ½ teaspoon ground cumin or curry powder. Add the pasta and proceed with the recipe.
Almost Herbed Risotto: After you have added the chicken broth in step 3, add ½ to 1 teaspoon dried herbs, such as thyme or rosemary.
PASTA: Thin ribbons or strands
MAKES: 4 servings
TIME: 20 to 25 minutes
............................
I call this a “reversible” recipe because it works well whether it’s served hot or chilled. Although the ingredients are simple pantry ones, the combination is sophisticated enough for serving to company.
Chop the artichokes and walnuts into very fine pieces so they will be caught by the strands of pasta as you twirl them around your fork.
A fruit salad of sliced oranges sprinkled with vanilla extract or with bananas would make a fitting end to this meal.
Salt
6 tablespoons olive oil
1 tablespoon black olive paste (olivada)
2 tablespoons lemon juice
2 jars (6 ounces each) marinated artichoke hearts
1 can (4 ounces) shelled walnuts
Freshly ground black pepper
1 pound linguine fine
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, whisk together the olive oil, black olive paste, and lemon juice in a large mixing bowl. Drain the artichoke hearts, mince them, and add them to the bowl. Finely chop the walnuts, and add them. Toss the ingredients together and season to taste with pepper.
3. Cook the pasta in the boiling water until it is tender but still firm to the bite, about 8 minutes.
4. When the pasta is cooked, drain it and toss it with the artichoke mixture. Season to taste with salt and pepper, and serve immediately.
Note: If you plan to serve this at room temperature, rinse the hot pasta under cold water to stop the cooking. Drain, and pat dry. If you want to serve this chilled, you may want to add more lemon juice—but taste the pasta first.
You can serve this mixture with short pasta, such as fusilli. If you do, chop the artichokes and walnuts a little more coarsely—the short pasta will catch chunkier bits of ingredients.
PASTA: Medium-size fancy shapes or tubes
MAKES: 4 to 6 servings
TIME: 20 minutes
............................
I quickly tire of the powerfully sweet taste of eggplant caponata when it is served as an appetizer on crackers. But I never tire of this pantry pasta salad because the rich flavor is diluted by the pasta and dressing.
Salt
1 pound fusilli or rotelle (wagon wheels), or mezzani or penne
2 jars or cans (7½ ounces each) eggplant caponata
¼ cup mayonnaise
¼ cup lemon juice
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, finely chop the caponata; then transfer it to a mixing bowl. Whisk the mayonnaise and lemon juice into the caponata, and season to taste with pepper.
3. Drain the pasta and rinse it under cold water. Drain it again, pat it dry, and add it to the mixing bowl. Toss well, and season to taste with salt and pepper. Serve at room temperature, or chill for 1 hour and serve cold.
PASTA: Medium-size tubes or fancy shapes
MAKES: 4 servings
TIME: 20 to 25 minutes
............................
Beans and pasta is as winning a combination as beans and rice. This pantry recipe is so easy and simple that it can be used as a blueprint for other bean-and-pasta combinations.
Follow this filling meal with a dessert of fresh fruit or ice cream.
½ pound (3 cups) penne, radiatore, or fusilli
2 onions, or 1 teaspoon garlic paste
¼ cup vegetable or olive oil
1 tablespoon chili powder
1½ teaspoons ground cumin
1 can (14 ounces) stewed or crushed tomatoes
2 cans (16 ounces each) black, red kidney, or pink beans, drained and rinsed
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, peel and chop the onions.
3. Heat the oil in a medium-size saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are tender and beginning to turn golden, about 5 minutes. (If you are using garlic paste, stir it into the hot oil and cook it for just 10 seconds.)
4. Stir in the chili powder and cumin. Then add the tomatoes; if you’re using stewed tomatoes, break them up by mashing them against the side of the pot with a spoon. Bring to a simmer, and add the beans. Simmer over low heat, covered if you want a soupy mixture, uncovered if you want a thicker mixture, until the pasta is done. Season to taste with salt and pepper.
5. Drain the pasta and dish out each portion immediately, ladling the black bean sauce on top of each. Or return the pasta to the pot, off the heat, and add the sauce; then toss the two together.
Note: If you have any in the fridge, top the bean sauce with sour cream, plain yogurt, chopped jalapeños, green chiles, or shredded Cheddar cheese.
• When you add the tomatoes in step 4, include 1 package (10 ounces) frozen vegetables, such as corn kernels or carrots (thawed); or add 1 to 1½ cups diced leftover cooked fresh vegetables.
• For the ground chili and cumin, substitute any of the following seasoning combinations:
1 teaspoon each of ground cardamom, ginger, cumin, and curry powder
1 teaspoon each of dried thyme and tarragon
1 teaspoon each of ground cumin, cinnamon, and cardamom
2 teaspoons paprika and 1 teaspoon caraway seeds
Cannellini Sauce: Use cannellini (white kidney beans) and instead of the ground chili and cumin, season with 1 teaspoon dried rosemary leaves and 1 can (2 ounces) anchovies, drained and chopped.Or season them with 2 tablespoons black olive paste or sun-dried tomato paste.
Chick-Pea Sauce: Use chick-peas, and for the ground chili and cumin substitute 1 tablespoon dried mint leaves and 1 teaspoon dried oregano.
PASTA: Small to medium-size shapes and ribbons
MAKES: 6 servings
TIME: 20 to 25 minutes
............................
Here’s a sauce reminiscent of New England clam chowder. You could serve this over linguine, a more typical “bed” for clam sauce, but I prefer a small pasta like orzo because it absorbs the thin sauce better.
The only reason this recipe takes as long as it does is because it takes a few minutes to boil the water and cook the pasta. If you have leftover cooked noodles in the fridge, however, you can have dinner in 15 minutes—simply reheat the noodles right in the sauce.
By the way, this creamed clams and corn sauce is also terrific over baked potatoes, steamed broccoli, cauliflower, or carrots.
Salt
1 pound orzo, tubetti, or linguine
1 can (12 ounces) evaporated milk (whole, low-fat, or skim)
1 package (10 ounces) frozen corn kernels, thawed
1 large can (10½ ounces) or 2 small cans (6 ounces each) minced or chopped clams, drained
⅛ to ¼ teaspoon cayenne pepper
⅛ teaspoon ground nutmeg
½ teaspoon garlic paste
1 tablespoon butter (optional)
1. Bring a large pot of salted water to a boil. Add the orzo and cook until it is tender but still firm to the bite, about 8 minutes.
2. Bring all the remaining ingredients, except the butter, to a simmer in a large saucepan over medium heat. Simmer until thickened slightly, 3 to 4 minutes. Season to taste with salt.
3. Drain the pasta, add it to the sauce, and stir in the butter. Serve immediately.
Super-rich Creamed Clams and Corn: Substitute 1 cup heavy cream for the evaporated milk, and blend in 2 tablespoons butter at the end.
Clams with Corn, Olive Oil, and Tomatoes: Instead of the milk, use ¼A cup olive oil and 1 can (14½ ounces) plum tomatoes, drained and chopped. Substitute ½ teaspoon oregano for the nutmeg. In addition you could blend in 1 teaspoon anchovy or black olive paste.
SECOND TIME AROUND
These leftovers taste best when turned into a soup: Mix 1 cup leftovers with 1½ cups liquid, such as stewed tomatoes, clam juice mixed with tomato juice, or vegetable juice.
PASTA: Medium-size fancy tubes or shapes
MAKES: 4 servings
TIME: 25 minutes
............................
The first time I made this dish (dare I confess this, or will the food police hunt me down?), I actually used two different-shaped pastas in order to get rid of odds and ends in my cupboard. It worked out fine, as I knew it would, because the pasta cooks to an uncharacteristically soft stage. So remember this when you need to use up a collection of dried pasta. If creole flavors don’t appeal to you, check out the variations. This easy recipe can take on any gastronomic identity.
2 cans (14½ ounces each) stewed tomatoes, preferably “Cajun-style”
2 cups chicken broth or water
½ to 1 teaspoon garlic paste (optional)
1 package (10 ounces) frozen corn kernels, thawed
½ teaspoon dried thyme
¼ to ½ teaspoon cayenne pepper
1 bay leaf
1 can (16 or 19 ounces) chick-peas, drained
2 cups penne, fusilli, or rotelle (wagon wheels)
1. Combine the tomatoes and chicken broth in a large pot. Break up the tomatoes by mashing them against the side of the pot with a wooden spoon. Whisk the garlic paste into the tomatoes. Add the corn, thyme, cayenne, bay leaf, and chick-peas.
2. Bring the mixture to a boil over medium heat. Add the pasta, cover, and cook until the pasta is very soft, 12 to 15 minutes. Serve immediately in deep soup bowls.
• Substitute fish broth for the chicken broth, and add 1 can (7 ounces) salmon or tuna fish, drained. Substitute tarragon for the thyme, if desired.
• Use only 1 can of stewed tomatoes and increase the broth by 1 cup.
• Substitute ½ cup dry white wine for either ½ cup of the broth or ½ cup of the tomatoes.
• Substitute ¼ cup lemon juice for ¼ cup of the broth.
• Substitute ¼ cup olive oil for ¼ cup of the broth or of the tomatoes.
• Substitute 1 package (10 ounces) frozen petite peas or chopped spinach, thawed, for the corn.
• Substitute 1 can white beans, or even 2 cups cooked lentils, for the chick-peas.
• Substitute 1 package frozen petite peas or spinach, thawed, for the chick-peas.
PASTA: Thin egg noodles
MAKES: 2 main-course or 4 side-dish servings
TIME: 25 minutes
............................
In this dish, the fine noodles dissolve into an irresistible creamy texture, somewhat like risotto. I especially like the tang of the vinegar against the smoothness of the noodles and rice.
This makes an interesting side dish for chicken and turkey, and it would be a great component of a vegetarian meal along with steamed broccoli and a carrot purée.
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 cups fine egg noodles or vermicelli, broken into 2-inch lengths
½ cup long-grain white rice
2 cups chicken broth or water
¼ cup soy sauce, preferably “light”
¼ cup rice or white wine vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
1. Heat the two oils in a medium-size saucepan over medium-high heat. Add the noodles and rice and cook, stirring continuously, until some of the noodles turn pale brown, about 1 minute.
2. Add the broth, soy sauce, vinegar, and sugar. Cover, bring to a simmer, and cook gently over low heat until the rice is tender and the mixture is creamy, about 10 minutes. Season to taste with salt and pepper, and serve immediately.
• You can easily change the ethnic character of these noodles by altering the flavorings. For a Mediterranean accent, sauté the rice and noodles in vegetable oil only, and add some dried mint and curry powder or cumin. Substitute chicken broth for the soy sauce and vinegar; omit the sugar.
• Play with the recipe by varying the liquid: try beef broth, vegetable broth, or combine the broth with a bit of fresh carrot juice or vegetable juice (to equal 2 cups). Experiment with spices and herbs according to your taste. If you keep the recipe plain, you could stir in a bit of grated cheese at the end.
• If you have cooked chicken on hand, stir it in a couple of minutes before the rice is tender, to reheat it.
PASTA: Medium-size fancy shapes or tubes
MAKES: 4 to 6 servings
TIME: 20 minutes
............................
A jar of sweet fried peppers and onions is a terrific pantry ingredient to have on hand, especially in the colder months of the year. I use this, as I do eggplant caponata, as a flavoring with other ingredients.
I usually serve this dish warm or at room temperature, but it is also good as a cold salad.
Salt
1 pound fusilli, rotelle (wagon wheels), or penne
2 jars (6 ounces each) fried sweet peppers with onions
2 cans (4 ounces each) smoked sardines, drained
1 teaspoon diced red pepper flakes
¼ cup lemon juice
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, drain the sweet peppers and chop them. Place them in a mixing bowl with the sardines, red pepper flakes, and lemon juice. Using a wooden spoon, mix until the sardines have broken up a bit.
3. Drain the pasta, rinse it under cold water, and pat it dry. Add it to the mixing bowl. Toss well and serve immediately. If you are going to serve it later, keep it, covered, at room temperature until serving time.
In step 3, add 1 package (10 ounces) frozen corn kernels, thawed.
PASTA: Small shapes
MAKES: 4 to 5 servings
TIME: 35 minutes
............................
This is the easiest, handiest recipe you can imagine—basically a blend of lentils and pasta, simmered in tomatoes and broth. It tastes great by itself and it also accommodates myriad seasonings. You can portion out each serving and let each diner season it to taste. Choose from the selection below.
1 can (14½ ounces) stewed tomatoes
3 cups chicken or beef broth
1 cup lentils
1 cup orzo or tubetti
Salt and freshly ground black pepper
1. Purée the stewed tomatoes in a blender or food processor. Transfer them to a medium-size saucepan, add the broth, and bring to a simmer over medium heat.
2. Add the lentils, cover, and simmer over low heat for 15 minutes. Add the pasta, cover, and simmer until the lentils and pasta are tender and all the liquid has evaporated, about 15 minutes. Season to taste with salt and pepper, and serve immediately—as is or with any of the seasonings that follow.
For each portion (about ¼ cups), add:
• 2 teaspoons prepared pesto, black olive paste, or sun-dried tomato tapenade
• 1 tablespoon olive oil and 2 to 3 tablespoons grated Asiago, Parmesan, or sharp Cheddar cheese
• 1 tablespoon hot Indian pickle; serve with plain yogurt
• ¼ cup prepared eggplant caponata or sweet fried peppers with onions
• 2 tablespoons chopped fresh green chiles and 1 tablespoon plain yogurt
PASTA: Thin ribbons or strands
MAKES: 4 servings
TIME: 20 to 30 minutes
............................
This classic tastes wonderful yet is remarkably easy and quick to prepare. I cannot imagine that it won’t become a standard in your household. If you have some on hand, add the fresh parsley. It’s not essential, but it does add color and zest.
Salt
¾ pound linguine fine, vermicelli, spaghettini, or fusilli lunghi
2 teaspoons garlic paste, or 1 clove fresh garlic
2 cans (6½ ounces each) minced or chopped clams
½ cup (packed) fresh parsley leaves (optional)
⅓ cup olive oil
¼ cup dry white wine or chicken broth
½ teaspoon dried red pepper flakes, or ⅛ teaspoon cayenne pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it.
3. About 3 minutes before the pasta is done, heat the oil in a medium to large skillet over medium-high heat. Add the garlic and cook until you get a good whiff of its aroma, about 30 seconds.
4. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add ½ cup of the water in which the linguine is cooking (this will create a more fluid sauce), and remove the skillet from the heat.
5. Drain the pasta and return it to the pot, off the heat. Add the clam sauce, and the parsley if you are using it, and mix thoroughly. Serve immediately.
Linguine with Garlic, Clams, and Bacon: Instead of cooking the garlic and clams in the oil, mince 2 slices of bacon and cook it until the fat is rendered; then add the garlic and proceed with step 3.
Low-fat Red Clam Sauce: Instead of cooking the garlic in oil, bring 1 cup crushed tomatoes to a simmer. Whisk in the garlic, clams, and red pepper flakes or cayenne, and simmer until hot, about 1 minute (omit the pasta water).
Beans, Linguine, and Clam Sauce: Add 2 cups cooked fava beans or 1 package (10 ounces) frozen small lima beans, thawed.
PASTA: Strands, ribbons, or medium-size fancy shapes
MAKES: 4 servings
TIME: 25 minutes
............................
You’ll find this recipe even easier to make if you happen to have a stash of homemade white sauce in your freezer. The amount of chopped spinach you use depends on what texture you prefer. If you like a creamy sauce, use only one package; if you prefer a more coarsely textured dish, then use two.
Salt
¾ pound spaghetti, linguine, or fusilli
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk or chicken broth
1 or 2 packages (10 ounces each) frozen chopped spinach, thawed
2 tablespoons grated Parmesan cheese, plus additional for serving (optional)
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, make a white sauce: Melt the butter in a small saucepan over medium heat. When it is bubbly, whisk in the flour and cook for a few seconds. Slowly add the milk, whisking all the while. When all the milk has been incorporated, simmer the mixture over low heat, whisking vigorously every now and then, until it has thickened and the raw flour taste has cooked out, about 2 minutes.
3. Using your hands, squeeze all of the moisture out of the spinach. Then add the spinach to the white sauce and simmer until it is hot, about 1 minute. Add the grated cheese, and remove the saucepan from the heat. Season to taste with salt and pepper.
4. Drain the pasta and divide it among four shallow bowls. Ladle some spinach sauce over each portion, and serve immediately. Pass the additional cheese on the side, if you like.
Creamed Spinach Sauce with Bacon: A bit of bacon makes an enormous difference in the flavor of this pantry supper. Cook ¼ pound of bacon until it is crisp. Discard the fat, crumble the bacon, and stir it into the spinach sauce or scatter it over the ladled-out sauce.
PASTA: “Instant” lasagne squares
MAKES: 4 to 6 servings
TIME: 15 minutes preparation plus 30 minutes no-work cooking time
............................
Before you begin work on this recipe, please read what I have to say about precooked lasagne squares (page 74). I like having a box of them in the cupboard because they help me create a remarkably satisfying, albeit unusual, lasagne made entirely from pantry ingredients.
To guarantee the success of this dish, it is crucial that each lasagne square be entirely covered with sauce; if not, the pasta will turn dry and brittle.
5 or 6 sheets “instant” lasagne squares
1 package (10 ounces) frozen lima beans, thawed
1 jar (14 ounces) spaghetti sauce, or 2 cups Michele’s Tomato Sauce (page 245)
1 jar (6 to 7 ounces) roasted red peppers, fried peppers and onions, or eggplant caponata
Salt and freshly ground black pepper
1. Preheat the oven to 400°F. Soak the lasagne squares in a bowl of hot tap water.
2. Coarsely chop the lima beans, and combine them with the spaghetti sauce in a mixing bowl. Chop the roasted peppers or other condiment, and mix them into the spaghetti sauce. Season to taste with salt and pepper.
3. Drain the softened lasagne squares and pat them dry. Spoon ½ cup of the sauce in the bottom of a 9-inch square baking dish, and top with a sheet of lasagne. Spread another ½ cup of the sauce over the lasagne sheet. Be sure to spread the sauce right to the edges. Repeat the layering, ending with a sheet of lasagne completely covered with sauce. Cover, and bake for 30 minutes. Let the lasagne set for 5 minutes before slicing and serving.
• If you happen to have some cheese in the house, it will make this pantry lasagne even more delicious. Sprinkle shreds of mozzarella, gratings of Parmesan, or spoonfuls of ricotta between the layers.
• Instead of the lima beans, add a can (16 or 19 ounces) of black beans, drained and chopped, to the spaghetti sauce. Season with 2 teaspoons ground cumin powder.
• Add ¼ cup minced fresh herbs, such as parsley, dill, or mint to the sauce.
PASTA: Tiny shapes or cut thin strands
MAKES: 6 servings
TIME: 2 minutes
............................
This soup is light yet won’t leave you hungry. And as you can see from the variations that follow the main recipe, it can be adapted in a number of satisfying ways.
If you have the ingredients in the house, you could serve this with a hearty sandwich, a green salad, or a fresh fruit dessert.
2 cans (14 ounces each) chicken broth, or 4 cups water
2 cans (14½ ounces each) stewed tomatoes, either plain or “Italian-style”
1 package (10 ounces) frozen French-cut green beans, preferably thawed
1 teaspoon dried marjoram
½ cup pastina (tiny pasta), orzo, or anellini, or 2 cups cooked spaghettini cut into 2-inch pieces
Salt and freshly ground black pepper
1. Pour the chicken broth into a large saucepan. Strain the stewed tomatoes in a sieve set over the pan so that all the juices are added to the chicken broth. Chop up the tomatoes and add them to the broth as well.
2. Add the green beans and marjoram, cover, and bring to a boil over medium-high heat.
3. Reduce the heat to medium, add the pasta, cover, and cook until the pasta is tender but still firm to the bite, about 10 minutes (2 minutes for leftover pasta). Season to taste with salt and pepper, and serve immediately in deep soup bowls.
• Substitute fish broth for the chicken broth, and add 1 can (7 ounces) salmon or tuna fish, drained.
• Substitute ¼ cup lemon juice for ¼ cup of the broth.
• Add 1 can (16 or 19 ounces) white beans or chick-peas, drained and rinsed.
• Right before serving, stir in ½ cup grated sharp Cheddar or Parmesan cheese.
• Season the finished soup with Tabasco sauce to taste.
PASTA: Strands or stuffed shapes
MAKES: 4 servings
TIME: 20 minutes
............................
Here’s a wonderful dish that takes little work, tastes terrific, and costs next to nothing. Why add bread crumbs to a pasta dish? For a nutty flavor and a slightly crisp contrast in texture. Try this and be amazed.
Salt
1 pound spaghetti, spaghettini, vermicelli, or stuffed pasta
¼ cup vegetable oil
2 tablespoons butter
1 to 1½ teaspoons anchovy paste
¼ cup dried bread crumbs
1 tablespoon lemon juice
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. About 3 minutes before the spaghetti is done, heat the oil and butter in a medium-size saucepan over medium heat. When the butter is bubbling, stir in the anchovy paste. Add the bread crumbs and cook, stirring with a wooden spoon, until they are lightly browned, 45 seconds to 1 minute. Watch carefully and adjust the heat if needed so the butter doesn’t brown too quickly. Remove the skillet from the heat and stir in the lemon juice; season to taste with salt and pepper.
3. Drain the pasta and return it to the pot, off the heat. Toss the spaghetti with the bread crumb sauce, and serve immediately.
PASTA: Tubes, twists, or fancy shapes
MAKES: 4 servings
TIME: 25 to 30 minutes
............................
With a couple of cans of tuna, a box of pasta, and a variety of pantry seasonings, you can develop innumerable tuna-and-pasta dinners. A word of caution: Don’t cook the tuna in the sauce or it will taste odd; just warm it through.
On those nights when you wish to offer another course and you have fresh ingredients around, you could serve a green bean salad dressed with a mustard vinaigrette and chopped shallots.
¾ pound rotelle (wagon wheels), elbow macaroni, penne, or fusilli
2 cans (6 to 7 ounces each) tuna, preferably packed in water
1 teaspoon garlic paste, or 1 clove fresh garlic
¼ cup olive oil
1 can (14½ ounces) crushed or stewed tomatoes
¼ to ½ teaspoon dried red pepper flakes
1. Bring a large pot of salted water to a boil.
2. While the water is heating, drain the tuna, transfer it to a bowl, and flake it with a fork. If you are using a clove of garlic, peel and mince it.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
4. Meanwhile, heat the olive oil in a medium-size skillet over medium heat. Add the garlic paste or minced garlic, and cook until you get a whiff of its aroma, about 10 seconds. Add the tomatoes and red pepper flakes, and bring to a simmer. Cook gently until heated through, 2 to 3 minutes. Add the tuna and simmer over low heat just to heat it through, about 1 minute.
5. Drain the pasta, divide it among four shallow bowls, and ladle some sauce on top of each one. Or return the pasta to the pot, off the heat, add the sauce, and toss until well mixed. Serve immediately.
• In step 4, when you add the tomatoes, add also 1 can (2 ounces) anchovies, drained and chopped, or 2 teaspoons anchovy paste. Or add 2 tablespoons black olive paste, sun-dried tomato tapenade, or chopped capers.
• Increase the olive oil to ⅓ cup. Omit the tomatoes and substitute 1 jar (7 ounces) roasted red pepper, minced, 2 tablespoons capers, minced, and 2 tablespoons black olive paste. In step 5, when you toss the pasta with the tuna sauce, add 2 to 3 tablespoons lemon juice as well.
ESPECIALLY GOOD FOR COMPANY
• The variation with roasted peppers is elegant and perfect for company when served over a beautifully colored pasta such as squid ink, saffron, or even spinach. For a perfect finish, top the sauce with ½ cup chopped fresh parsley.
RICH AND CREAMY ROTELLE WITH TUNA: Omit the olive oil. In step 4, whisk the garlic paste with ½ cup heavy cream in a large skillet over medium heat for 1 minute. Add the tomatoes, 1 package (10 ounces) frozen petite peas, thawed, and the tuna. Simmer until heated through, about 2 minutes. Season to taste with salt and freshly ground black pepper (omit the red pepper flakes). Serve with grated Parmesan or sharp Cheddar cheese.
PASTA: Strands or ribbons
MAKES: 4 servings
TIME: 20 to 30 minutes
............................
You’ll be pleased to know that this clam sauce is as terrific spooned over baked fish as it is over pasta.
Salt
2 cans (3½ ounces each) smoked clams
¾ pound spaghetti or linguine
2 tablespoons olive oil
1 jar (14 ounces) spaghetti sauce
1 package (10 ounces) frozen corn kernels, thawed
¼ teaspoon cayenne pepper
1. Bring a large pot of salted water to a boil.
2. While the water is heating, finely chop the smoked clams.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
4. About 5 minutes before the pasta is done, heat the oil in a medium-size saucepan over medium-high heat. Add the clams and sauté for a few seconds. Add the spaghetti sauce, corn kernels, and cayenne, and simmer until the sauce is hot, about 2 minutes. Adjust the seasoning.
5. Drain the pasta and divide it among four shallow bowls. Spoon some clam sauce over each portion, and serve immediately.
• For the smoked clams substitute smoked mussels, 1 can (10 ounces) minced clams, or 1 whole smoked chicken breast, skin removed, cut into fine dice.
• In step 4, add ¼ cup red or white wine to the spaghetti sauce.
• Stir in 1 teaspoon dried oregano when you add the spaghetti sauce.
• In step 4, sauté 6 minced garlic cloves in the olive oil before you add the smoked clams.
• Substitute 2 cups chopped freshly steamed carrots for the corn.
• In step 4, after you add the clams and before adding the spaghetti sauce, stir in 1 package (10 ounces) washed, chopped fresh spinach.
PASTA: Medium-size fancy shapes
MAKES: 4 servings
TIME: 25 minutes
............................
If you enjoy your food spicy hot, then turn up the volume of the salsa or hot sauce here. If some family members prefer a milder sauce, just pass the Tabasco at the table.
Salt
½ pound (3 cups) fusilli, rotelle (wagon wheels), or penne
¼ cup vegetable oil
½ teaspoon garlic paste (optional)
½ teaspoon dried oregano
1 can (4 ounces) chopped green chiles
2 packages (10 ounces each) frozen corn kernels, thawed
1 jar (4 ounces) sliced pimientos, drained
¼ cup prepared salsa, or more to taste
Tabasco sauce, or other hot sauce, to taste
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, combine the vegetable oil, garlic paste, oregano, green chiles, corn, and pimientos in a medium-size saucepan. Bring the mixture to a simmer over medium-low heat, and keep it simmering, covered, until the pasta is done.
3. Drain the pasta and return it to the pot, off the heat. Add the corn sauce and the salsa, sprinkle with Tabasco, and mix the ingredients well. Serve immediately.
• If you have some on hand, top the pasta and sauce with ¼ to ½ cup sour cream or plain nonfat yogurt, ½ to ¾ cup grated sharp Cheddar cheese, or sliced jalapeño peppers.
• Either add as a topping or gently mix into the finished dish ¼ pound diced smoked ham, 1 peeled, pitted, and diced ripe avocado, or 2 seeded and diced tomatoes.
ESPECIALLY GOOD FOR CHILDREN
In step 2, heat half of the corn kernels with 2 tablespoons vegetable oil. In step 3, mix this simpler corn mix with half of the pasta, and add (if the kids like it) ¼ cup sour cream or grated Cheddar cheese.
For the adult portion, heat the remaining half of the corn in a small saucepan with the other sauce ingredients (adjust the amounts) and toss with half of the cooked pasta.
PASTA: Strands
MAKES: 4 to 6 servings
TIME: 25 minutes
............................
The sweet and savory flavors here are inspired by a Sicilian pasta dish that includes sardines and raisins.
I like to serve this in summer because the only cooking required is sautéing the fennel seeds and boiling the pasta.
If ripe tomatoes are in season, then slice some, toss them with vinaigrette, and serve them alongside this scrumptious dish.
Salt
1 pound perciatelli, bucatini, or spaghetti
½ cup raisins
⅓ cup white wine
2 cans (3¼ ounces each) sardines packed in olive oil
1 can (2 ounces) anchovy fillets
Freshly ground black pepper
⅓ cup olive oil
1 teaspoon fennel seeds
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, in a small mixing bowl, steep the raisins in the white wine. Drain the sardines, chop them, and place them in a large mixing bowl. Drain and finely chop the anchovies, and add them to the sardines.
3. When the pasta is almost done, chop the raisins and add them to the sardines and anchovies, along with the wine they were steeping in. Season to taste with salt and pepper.
4. Heat the olive oil in a small skillet over medium heat. Add the fennel seeds and sauté until you get a whiff of their aroma, 5 seconds. Add the oil and seeds to the mixing bowl.
5. Drain the pasta and add it to the mixing bowl. Toss well, and adjust the seasoning if necessary. Serve immediately, or cover, and hold at room temperature until serving time.
SECOND TIME AROUND
The leftovers of this dish might be dry, so moisten them with a lemony vinaigrette. Brighten the color with chopped fresh parsley and diced peeled, seeded cucumbers. Serve chilled or at room temperature.
PASTA: Tiny shapes
MAKES: 4 servings
TIME: 15 minutes
............................
Fifteen minutes is all you’ll need to assemble this quick and flavorful meal. This is a great way, too, of recycling a cupful or so of leftover steamed vegetables—just substitute them for the spinach or add them to the broth along with the spinach.
Chinese five-spice powder is a combination of ground ginger, anise, fennel, cinnamon, cloves, and hot pepper. (I know, that’s six spices—the name is more symbolic than factual!)
3 cans (14 ounces each) chicken broth, or 6 cups frozen chicken broth, thawed
1 package (10 ounces) frozen chopped spinach, thawed
½ teaspoon ground ginger
½ teaspoon Chinese five-spice powder, or ⅛ teaspoon each of anise seed, cinnamon, ground cloves, and fennel seeds
¼ teaspoon dried red pepper flakes
¼ pound (¾ cup) tiny pasta, such as stelline, or 1 cup orzo
Salt
1. Pour the chicken broth into a large saucepan. Add the spinach, ginger, five-spice powder, and red pepper flakes. Bring to a simmer over medium heat.
2. Add the pasta, cover, and cook until it is soft, about 10 minutes. Season to taste with salt, and serve immediately in deep soup bowls.
• Other spices also go well with this simple mix of spinach and pasta: mace, nutmeg, marjoram, mint, and oregano are a few examples.
• Besides frozen spinach, you could try frozen carrots or lima beans.
PASTA: Small to medium-size shapes
MAKES: 6 servings
TIME: 25 minutes
............................
There are as many ways to season this recipe as there are flavorings and condiments. You could make a big batch of this, portion it out, and let each person season to taste. See below for seasoning ideas.
1 pound orzo, shells, or gnocchi pasta
1 cup chicken or beef broth
1 package (10 ounces) frozen lima beans, thawed
1 package (10 ounces) frozen corn kernels, thawed
¼ cup olive oil, butter, or heavy cream
Freshly ground black pepper
Seasonings (suggestions follow)
1. Bring a large pot of salted water to a boil. Add the pasta and cool until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, combine the broth, lima beans, and corn kernels in a medium-size saucepan. Heat this mixture over medium heat until simmering and heated through, 5 minutes.
3. Drain the pasta and return it to the pot, off the heat. Add the vegetable mixture and the olive oil, butter, or cream. Mix the ingredients together and season to taste with salt and pepper. Ladle out each portion, and season as suggested below.
For each portion (about 2 cups) add:
• 2 teaspoons prepared pesto or black olive paste, or
• 2 teaspoons sun-dried tomato “sauce” or tapenade and ¼ cup crumbled sheep’s- or goat’s-milk cheese, or
• 1 teaspoon anchovy paste and 2 to 4 tablespoons grated Asiago, Parmesan, or Pecorino Romano cheese, or
• ½ cup eggplant caponata.
PASTA: Medium-size fancy shapes or tubes
MAKES: 4 to 6 servings
TIME: 25 minutes
............................
For this ideal summer recipe, you don’t have to bother with anything more than boiling the pasta. Serve the dish either at room temperature or chilled, as you wish. It is a snap to make, it is delicious, and you can vary the type of canned fish.
Salt
½ pound rotelle (wagon wheels), fusilli, or penne
¼ cup olive oil
1 package (10 ounces) frozen corn, thawed
1 jar (6 or 7 ounces) roasted sweet red peppers or fried sweet peppers with onions
2 cans (7 ounces each) salmon or tuna, drained, or 1 can (15 ounces) mackerel, drained
½ teaspoon dried red pepper flakes
¼ cup mayonnaise (optional)
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, in a large mixing bowl, combine the olive oil, corn, sweet peppers, fish, and red pepper flakes. Mix together with a wooden spoon until the fish is flaked and the ingredients are thoroughly combined.
3. Drain the pasta and add it to the mixing bowl. Toss well and serve immediately.
4. Or cover and refrigerate until serving time. Just before serving, stir in the mayonnaise (if using) and adjust the seasoning.
PASTA: Small or medium-size tubes or fancy shapes
MAKES: 4 servings
TIME: 25 to 30 minutes
............................
This is a variation of a pantry recipe I developed for my first Monday-to-Friday book. It was so good that I decided to include it here again. In the first version, I served this mixture with warm pasta—which you still can do—but here I cool the pasta first and serve the dinner at room temperature.
If time permits, steam a fresh green vegetable to go with the pasta salad.
Salt
¾ pound elbow macaroni, penne, ditali, or fusilli
⅓ cup olive oil
¼ cup lemon juice
2 tablespoons black olive paste or sundried tomato tapenade or paste
¼ to ½ teaspoon dried red pepper flakes
2 cans (6 to 7 ounces each) tuna, preferably packed in water
1 package (10 ounces) frozen petite peas, thawed
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, combine the olive oil and lemon juice in a mixing bowl, and whisk in the olive paste and red pepper flakes. Drain the tuna and add it to the mixing bowl. Pat the peas dry, add them to the mixing bowl, and combine all the ingredients thoroughly. Season to taste with salt.
3. Drain the pasta and rinse it under cold water to cool it. Drain it again, pat it dry, and combine it with the tuna mixture. Season to taste with salt, and serve.
• Instead of the olive oil, mix the tuna with ⅓ to ½ cup mayonnaise and the lemon juice.
• Instead of the black olive paste, season the salad with ¼ cup chopped roasted red peppers.
• Omit the peas and combine the tuna and pasta with 1 jar (7 ounces) of roasted red peppers, drained and minced, 1 package (10 ounces) frozen corn kernels, thawed, and ½ cup mayonnaise.
• Use a dressing, such as the Anchovy Mayonnaise on page 215, with the tuna, pasta, and peas.
• In step 2, add ¼ cup minced fresh parsley and either 2 ripe tomatoes, seeded and chopped, or 2 fresh red or green bell peppers, cored, seeded, and chopped.
PASTA: Strands, ribbons, or medium-size shapes
MAKES: Enough for ¾ to 1 pound pasta, or 4 to 6 servings
TIME: 10 minutes
............................
What makes this sauce “universal” are the tomatoes, the most ubiquitous of pasta companions, and the “universally” available pantry ingredients.
The sauce is essentially a blend of tomatoes and black olives, to which you can add any number of other ingredients to turn it into a main-course meal.
If you want cheese with this sauce, choose a hard grating variety such as Parmesan (see page 65 for other types of hard grating cheeses).
½ cup cured black olives, or 3 tablespoons black olive paste
1 can (14½ ounces) crushed tomatoes or “pasta-style chunky” stewed tomatoes
2 tablespoons red wine
2 tablespoons olive oil
½ teaspoon dried oregano
Salt and freshly ground black pepper
1. Pit the olives and finely chop them.
2. Combine all the ingredients in a large skillet and bring to a simmer over medium heat. Simmer until hot, about 5 minutes. Season to taste with salt and pepper.
Add any one or a combination of the following:
• 12 ounces minced clams, drained
• 1 package (10 ounces) frozen peas, lima beans, or carrots, thawed
• 1 jar (6 ounces) marinated artichoke hearts, drained and chopped.
• 1 can (16 or 19 ounces) black beans, drained and rinsed, or chick-peas, drained, rinsed, and roughly chopped
• 2 cups diced cooked poultry, meat, seafood, or vegetables, or 1 cup diced smoked ham or poultry, reheated
• Substitute another dried herb, such as sage, thyme, rosemary, or marjoram, for the oregano.
• Add ½ teaspoon dried red pepper flakes or ⅛ teaspoon Tabasco sauce.
• For the black olives, substitute 2 tablespoons chopped capers and 1 can (2 ounces) anchovy fillets, drained and chopped.
• Stir in 1 teaspoon garlic paste.
• Omit the red wine. When you add poultry, substitute chicken broth. When you add fish or clams, substitute clam juice.