I’ve noticed a lot of “pantry meals” talked about on the internet due to the Coronavirus. Here in Philly, a lot of restaurants have closed – and only the ones who have take-out licenses can remain open for business.
So what do you do when you’re supposed to have two weeks worth of groceries, with no large capacity freezer and a small kitchen with limited storage space? Pantry meals – meal components that don’t need refrigeration. I was thinking about previous posts that could be helpful in a pinch – and immediately thought of Spaghetti Puttanesca – pasta, anchovies, garlic, olives, a can of crushed tomatoes, and capers. And P.S. you can skip the capers if need be. It also reheats well, so any leftovers make a nice lunch the following day. Click on the link for the recipe, and take care of yourselves!
