Iron Chef AF
You don't have to be an Iron Chef to build a pantry like one.
In The Shape of Pasta, Chef Evan Funke, a "perpetual student of handmade pasta," scours Italy for the supreme pasta masters. Funke seeks out rare and unique pasta shapes and techniques to keep these traditions alive.
Each episode focuses on one regional type of pasta dish like trofie from Liguria, agnolotti del plin from Roddino, and busiate from Trapani. He speaks to the women pasta makers who have become experts at their craft and learns from them how to prepare each cut so he can bring them back to America to feature on his restaurant menu.
Watching this series brought back childhood memories of helping my Nonna make ravioli and gnocchi by hand. It's a bingeable, heartwarming show, with each episode running about 15 minutes. Available on Roku channel.
Picture this: Dinner time. Exhausted from whatever the day threw at you, you mindlessly scroll through content on your phone while toying with the idea of ordering out for dinner. It is the third time this week you will have ordered out. Your wallet cannot take much more of the strain, however, you dread the idea of making your meal.
Nonetheless, you put down the phone and open your pantry to find a treasure trove of essential food items – canned beans, pasta, rice, canned tomatoes, spices, and maybe a few essentials like olive oil and vinegar, bouillon cubes or broth, garlic and onion, and potatoes.
You grab the oil, garlic, spaghetti, and dried chili flakes. You remember that you can boil water. You can set a timer. You can chop up a clove or two of garlic. You can remember to salt the pasta with water. You can drizzle oil. Suddenly, the prospect of cooking seems less daunting.
A stocked pantry means you won't have to venture out to the grocery store or stress out your wallet when you feel low on energy or motivation. Instead, you can rely on what you already have to make something simple yet satisfying. You don’t need to be an Iron Chef to create a bowl of pasta aglio e olio or a hearty bean soup.
Here is a list of pantry essentials that can help you create quick and simple meals:
1. Pasta (such as spaghetti, penne, or rotini)
2. Rice and Grains (basmati, jasmine, or a long-grain minute rice, quinoa, farro)
3. Canned beans (like black beans, chickpeas, or lentils)
4. Canned tomatoes (diced, crushed, or whole)
5. Extra virgin olive oil
6. Vinegar (such as balsamic, rice wine, or apple cider)
7. Spices (like salt, pepper, garlic powder, bay leaves, thyme)
8. Broth or stock
9. Onions or shallots
10. Garlic
11. Nut butter or tahini
12. Potatoes (russet, yellow, fingerling, sweet)
13. Canned vegetables (corn, artichokes, hearts of palm)
14. Jarred sauces (salsa, pesto, teriyaki, marinara)
15. Canned fish (tuna, anchovies, sardines)
Now imagine being able to whip up a variety of delicious dishes from your pantry, from pasta with marinara sauce to rice and bean bowls, stir-fries, soups, and more. Some smart shopping can provide a solid foundation for all kinds of nourishing meals with little effort or preparation. It is a practical way to ensure you can still nourish yourself even when you don’t feel like cooking.
Quick and Easy Spaghetti Aglio e Olio for One
(Spaghetti with Garlic and Olive Oil)
Ingredients:
- 1/4 package (3 ounces) of spaghetti
- 2 cloves of garlic, thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1/8 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
2. Prepare the Garlic Oil: While the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is golden brown and fragrant, about 1-2 minutes. Be careful not to let the garlic burn.
3. Combine Pasta and Garlic Oil: Add the cooked spaghetti to the skillet with the garlic oil. Toss well to coat the spaghetti evenly with the oil and garlic. If the pasta seems dry, add a splash of the reserved pasta cooking water to loosen it up. Season with salt and pepper to taste.
4. Garnish and Serve: Transfer the spaghetti aglio e olio to a bowl. Top with grated Parmesan cheese and chopped fresh parsley if you have some. Grab a fork, pat yourself on the back, and enjoy!
Every product is independently selected and vetted by Joy Schoeph. Things you buy through my links may earn me a commission.
Easily strain pasta, vegetables, ground beef, and more with this BPA-free silicone clip-on colander. The innovative clip-on design attaches onto most pots, pans, and bowls easily.
Tilt to Strain While the Food Stays in the Pot.
Made with heat-resistant silicone -40~240 degrees
Dishwasher safe
Compact storage
So now my friends, with an open heart and empty stomach, I say unto you in the words of the Chairman and his uncle, “Allez cuisine!”
