As we get further into winter here, I begin to hunker down.
Nothing says cozy and resourceful like a pantry supper. At least twice a week I try and use what I’ve already got in the pantry as the main part of our dinner. The green were from our farm share, washed, very well dried, and frozen right away. The inky pasta we brought back from Italy (though you can find it here), the cannellini beans I always have on hand in their tall jar, and the anchovies and capers live for nights like tonight when they are pulled from their dark little pantry cage into to the warm kitchen light.
We hauled the kids from my dad’s house to Venice this summer and Jamie ordered squid ink pasta almost every night, taking pictures of his black tongue for the record.
This pasta isn’t made with fresh ink, so it won’t stain your mouth, but it will make you go back for seconds. The beans are soaked and cooked but then slightly crisped in the pot. The garlic-caper sauce like the ocean (the non-polluted one), salty, fresh, magnetic.
And I didn’t have to leave my kitchen to make it!
By request, more pantry suppers to come.