We truly cannot overstate the importance of stocking your pantry. And no, not just because of coronavirus. Any night you need a fast and easy dinner, you can turn to your well-stocked pantry for inspiration and whip up something delicious—as these pantry dinner recipes prove.
canned beans and tomatoes, for instance) as well as high-impact flavor agents (capers, anchovies, etc.) and it won’t even matter if you don’t make it to the store all week (let alone the farmers’ market).Make sure the larder is properly packed with both basic essentials (your
Because you can still make a fantastic homemade meal with pantry staples—and it doesn’t need to be dull. A few tricks, like using fresh citrus and spices, liven up even the simplest ingredients.
Related Reading: Amazingly Easy 3-Ingredient Recipes
Here are some of our favorite easy pantry meals for any night:
With a few inventive uses of spice, you can easily transform pantry staples like chickpeas and canned tomatoes into a memorable meal. This curry relies on garlic, onion, cumin, paprika, ginger, and coriander to add bold and bright flavors to the humble canned chickpea. Get our Indian Chickpea Curry recipe.
Related Reading: The Best Canned Food According to Nutritionists (& What to Avoid)
Canned tomatoes are one of the most versatile ingredients in our kitchen. This recipe turns them into a fantastic soup with a little cream for richness (but if you don’t have any dairy, make our Spicy Tomato Soup recipe instead). The fresh basil chiffonade is a great garnish, but if you’re all out of herbs, sprinkle over croutons or crackers for a finishing touch. Hard cheese like parmesan will keep forever in the fridge, so make sure you always have that too (and don’t throw away the rind when you’ve grated all you can; add it to the soup pot to infuse it with flavor). Get our Creamy Tomato Soup recipe.
Pasta is the saving grace of an unprepared cook. Even when you haven’t gone to the grocery or planned a meal, you can still make an excellent dinner with things you have on hand. This classic Italian pasta is made hearty with the addition of salty pancetta, and best of all, it doesn’t take too much from prep to plate. Get our Bucatini all’Amatriciana recipe. Or try this fabulous Pasta alla Vodka recipe with bacon and tomato paste. (No pork products? Our Rigatoni with Butter, Tomato, and Onion Sauce is even simpler—and inspired by Marcella Hazan.)
A filling and delicious meal made with simple pantry staples: Put this on your must-make list. Braising cannellini beans in broth with some aromatics gives them a deep, hearty flavor. A dash of white wine vinegar adds some complexity and brightens up the dish. Use Swiss chard to get your greens in, or swap the chard for any other sturdy leafy vegetable (including frozen spinach if that’s all you have on hand). Get our Braised White Beans with Chard recipe.
Related Reading: How to Keep Greens Fresher Longer
You’re hungry and craving something warm and comforting, but you forgot to shop. The fridge is empty and you’re starting to panic. Enter spaghetti carbonara. This brilliant recipe uses nothing but dried pasta, cheese, garlic, eggs, and butter. Every time we make it, we’re surprised by how a few simple ingredients can yield such a sophisticated-tasting dish. Master it now and never go hungry again! Get our Desperation Spaghetti Carbonara recipe.
For a meal that’s easy, cheap, and requires no fancy ingredients, scrambled eggs can’t be matched. This is our go-to recipe for when the fridge feels empty and we don’t have the energy to scrounge for more complicated food. If you want to dress it up a little, use whatever you have on hand, like cheese or bacon or mushrooms (pro tip: a little cream cheese makes them extra rich if you have some). Get our Basic Scrambled Eggs recipe.
If you don’t eat eggs (or are just fresh out), you can also make a mean vegan scramble with chickpeas—grinding some of them in a food processor is key to the texture. If you don’t have leeks, swap in onions, shallots, or even scallions for a slightly different taste in the same spirit—and keep a jar of roasted red peppers in your pantry, as they can be used in many recipes that call for bell peppers that will be cooked until soft (like this one). If you miss that distinctly eggy taste, consider making Indian black salt part of your spice stores. Get the Vegan Scramble recipe.
Related Reading: Gourmet Salts to Stock Your Spice Drawer
A winner in any season, this pea soup relies on lemon juice to brighten up the otherwise simple roster of ingredients. When fresh peas are in season, use them to give the soup full-bodied flavor. In the winter, frozen peas work wonderfully. Get our Green Pea Soup recipe.
This one-pan dish is packed with flavor thanks to shelf-stable stalwarts like olives, anchovies, capers, tomatoes, and garlic. The rice soaks up the sauce (and yes, it really cooks in the same pan), but can be skipped if you prefer to serve with bread or pasta. Keep chicken thighs in the freezer and you’ll be able to make this on very short notice. Get the One-Pan Weeknight Pantry Chicken Puttanesca recipe. (Or keep it classic…ish, and make our Spaghetti Puttanesca recipe with a nontraditional twist.)
Cured meats last a surprisingly long time in the pantry (or the fridge), so stash Spanish chorizo somewhere in your house and you can make this easy pizza alternative any time. The base can be prepared pizza crust or flatbread of any kind, which you can keep in the freezer until you need it. Stonefire naan and Trader Joe’s Middle Eastern flatbread are both worthy options. Oil-cured olives, diced tomatoes, harissa, and lightly caramelized onions are the other power players. Get our Chorizo and Olive Flatbread recipe.
Dea Harissa, $8.99 on Amazon
Spice things up with this fiery North African paste.
Don’t worry, we’re not going to suggest throwing a can of tuna in with a can of condensed soup. This does, however, call for a few different kinds of dairy—so you might need to make some substitutions. Get our Tuna Noodle Casserole recipe. (Or for something easier, lighter, and a little less retro, our Italian Tuna and Rice Salad recipe is even more pantry-friendly.)
If you keep quinoa in your pantry (we recommend it, along with other choice whole grains, and couscous), it can be turned into a hearty casserole with just a handful of ingredients—and is incredibly welcoming of any additional tidbits you might have on hand, whether leftover chicken or vegetables, frozen veggies, or some gourmet pantry staples (like jarred peppers, olives, etc.). If you don’t have queso fresco, use jack cheese, mozzarella, or cheddar instead, and if you only have canned chipotles, you won’t miss the fresh jalapeños too much. Get our Baked Quinoa Adobado recipe.
Eggs are as versatile as they come, and turning them into a frittata—essentially a crustless quiche—is always a smart move. Like so many other meals here, it will taste great with practically any mix-ins you have or want to use. Potatoes and peppers are just one option (and the peppers can be jarred if you don’t have fresh ones). Get our Pepper and Potato Frittata recipe.
14. Black Bean Chili
If you have ground beef in the freezer and canned beans, there are many other chili recipes you can pull off on short notice—Crock Pot Taco Soup too!—but if you’re out of meat (or just don’t eat it), this vegan option is perfect. It showcases dried beans, but if you only have canned, you can simmer them on the stovetop with the same spices and aromatics in our Instant Pot Black Bean Chili recipe. Top it off however you like; if you eat dairy but are out of sour cream, Greek yogurt works in a pinch!
15. Ecuadorean Style Baked Potatoes
Keep potatoes in a cool, dark, dry place and they’ll be good for a while—and they’re good for so much. One easy way to take advantage of the humble spud is to simply bake it and top with whatever combination of pantry staples you please. If you’re a fan of a certain tinned fish, try tomato sauced sardines and sauteed onions. Find the recipe in our round-up of things to do with canned sardines.
Header image by Chowhound.