Fresh from The Pantry 'Everyday Antipasti'

One of the keys to putting together a last-minute 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.

• EXTRA-VIRGIN OLIVE OIL

• FRESH GARLIC

• RED PEPPER FLAKES: 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.

• 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).

• CANNED CANNELLINI BEANS: These are the Italian beans also known as Tuscan white beans.

• CANNED ITALIAN TUNA: Choose meat packed in olive oil—it has more flavor.

• MARINARA SAUCE: I like to make my own and store it in the freezer, but you could buy your favorite jarred brand for the pantry.

• DRIED HERBS: I always have at least oregano, rosemary, thyme, and herbes de Provence.

• VINEGARS: a good balsamic for salads, and both red- and white-wine vinegars.

• ONIONS: red, Spanish, and a sweet variety such as Vidalia, as well as shallots.

• 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 find, though you should make sure to rinse them before using.

This Tip was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"