Fresh FROM THE PANTRY:
One of the keys to putting together a lastminute Italian meal-or any meal, for that matter-that’s quick, stress-free, and delicious is to have a well-stocked pantry. Here are a few of the things I have in mine, and on the following pages are a few dishes you can make when you’re in a hurry and there is no time to grocery shop-that is, fresh from the pantry.
I EXTRA-VIRGIN OLIVE OIL I FRESH GARLIC:
I RED PEPPER PLAKES: If they’ve been in your pantry for more than six months or their color isn’t a vibrant red, throw the bottle away and buy a new one. It’s lost its heat.
I AN ASSORTMENT OF DRIED PASTA SHAPES: I like to have long strands such as spaghetti and linguine; short tubes like penne and rigatoni; and other shapes like shells, orecchiette (“little ears”), and farfalle (bow ties).
I CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.
I CANNED ITALIAN TUNA: Choose meat packed in olive oil-it has more flavor. I MARINARA SAUCE: I like to make m own and store it in the freezer, but you could buy your favorite jarred brand for the pantry.
I DRIED HERBS: I always have at least oregano, rosemary, thyme, and herbes de Provence.
I VINEGARS: a good balsamic for salads, and both redand white-wine Vinegars.
IONIONS: red, Spanish, and a sweet variety such as Vidalia, as well as shallots.
I CAPERS: They add a zing to salads, sauces, meats, and fish. Available in brine or salted; I prefer the salted. The ones in brine are easier to fmd, though you should make sure to rinse them before using.
