this post was submitted on 17 Jul 2024
339 points (96.2% liked)

Asklemmy

44151 readers
1435 users here now

A loosely moderated place to ask open-ended questions

Search asklemmy πŸ”

If your post meets the following criteria, it's welcome here!

  1. Open-ended question
  2. Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
  3. Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
  4. Not ad nauseam inducing: please make sure it is a question that would be new to most members
  5. An actual topic of discussion

Looking for support?

Looking for a community?

~Icon~ ~by~ ~@Double_[email protected]~

founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
[–] [email protected] 36 points 5 months ago (2 children)

My wife's Italian. Replace your items with always having a bottle of sauce and a packet of pasta in the cupboard, and there's always a meal to be had no matter how empty the fridge is.

[–] [email protected] 14 points 5 months ago (1 children)

My GF is Italian too. One of the most important things I learned from her is literally this. Also, as long as you have any kind of vegetables in your house, you are always one step away from a pasta sauce.

[–] [email protected] 11 points 5 months ago

100% For us, a passata, an onion, and some garlic is the minimum needed.

Probably helps that the FIL delivers us boxes of homemade passata all the time - we never have less than a dozen bottles on our storage shelves in the garage. But even if we were to ever run out, a couple of store-bought bottles in the pantry is our fallback option.

[–] [email protected] 3 points 5 months ago (2 children)

Amen to that. But I can’t do jar/bottled sauce so if I want easy noodles, it’s cook noodles, leave some pasta water after draining, throw in some butter at the end to make it thicc, then serve topped with olive oil/red pepper flakes/salt/pepper/parmigiano Reggiano (all things I make sure I always have in stock always)

I also keep a stack of cans of San Marzano tomatoes to make a red sauce any time I want, but that takes a couple hours instead of 20 minutes.

[–] [email protected] 3 points 5 months ago (1 children)

There are good sauces you can make from canned tomatoes in 20 minutes (depending on your prep speed).

My go tos are Putanesca & Vodka sauce, but there's a lot more you can do. Mark Bittman's How to Cook Everything has a simple recipe and then a big list of variants, most of which can be done in 20 minutes.

[–] [email protected] 2 points 5 months ago

Noted, thank you! I have a specific sauce I like to make, and I like it best simmered for a couple hours in a Dutch oven hahaha

[–] [email protected] 2 points 5 months ago

Most of the sauce we use is home made. My FIL makes it every year and always gives us boxes of it. Way better than shop bought sauce.