Everyday Essentials, Family Recipes, and a Tuna Pasta Sauce You’ll Love
Louise, my French friend – whom I’ve mentioned to you several times before, most recently when the autumn issue of Tuscan Olive Garden Lifestyle magazine was published – visited me the other day and asked: “What do you keep in your pantry?”
To be honest, her question made me pause for a moment, because there truly are so many things hidden on my shelves. Since I cook fresh meals every day, we always sit down together at the family table in the evenings, and everyone shares what happened during their day. A good dinner always brings us closer together.
Of course, Louise didn’t wait for my answer – she went straight to open my Tuscan pantry. And how right she was! Because a pantry is not just a collection of ingredients, but also a treasure chest of stories, traditions, and family memories.
I believe it’s always worth stocking the pantry not only with the ingredients needed for favorite recipes, but also with basics that allow improvisation – because with three kids and frequent visits from friends, I never know what the evening will bring.
Here’s what you’ll find in mine:
1) Extra Virgin Olive Oil : I couldn’t start with anything else. A bottle of high-quality extra virgin olive oil is still the best gift I can receive. I always have two kinds in my pantry: a large 5-liter tin (100% Tuscan oil) for cooking, which I gradually refill into a glass bottle next to the stove so it’s always at hand, and a special DOP or IGP certified oil (from Tuscany or another Italian region), which I use for salads or to drizzle over bread.
2) Butter: Not as central in Tuscan cooking as in France. Aside from risotto, few dishes absolutely require it, but there are exceptions: ravioli with butter and sage, or crostini neri, which call for butter, anchovies, and capers. For French dishes, of course, I always keep butter at home, though that usually lives in the fridge.
3) Salt: Surrounded by the sea, Italy has always relied on salt as a fundamental preservative. Tuscan tradition depends heavily on it: prosciutto, guanciale, pecorino cheese, even tomato paste were preserved with salt. Although Tuscan bread is famously saltless, we use plenty of salt in cooking. I use coarse sea salt for pasta water, but I also keep fine Volterra salt at home.
4) Aromatic Herbs and Spices: In summer I pick them fresh from the terrace, but I also keep dried versions. Tuscan cooking is restrained in its seasoning: the most common are black pepper, nutmeg (once worth its weight in gold during the Renaissance, now indispensable for gnocchi, béchamel, and ricotta-spinach fillings), juniper berries for game, fennel seeds for pork, anise for old-fashioned cakes. And of course, the holy trinity of Tuscan herbs: sage, rosemary, and garlic – perfect for roasts, fish, and focaccia.
5) Legumes: There are always dried cannellini beans, borlotti, red beans from Lucca, or the tiny creamy fagioli del purgatorio. Chickpeas and lentils too. I soak them overnight, then cook them slowly until buttery and soft, seasoning them only with olive oil and salt. But I also keep jars of pre-cooked beans and chickpeas – lifesavers for hummus, pasta e fagioli, or the classic tuna-and-bean salad.
6) Flour: There’s never enough flour. “00” flour, wholemeal, stone-ground – each has its role. I also pay special attention to chestnut flour, which I use around Christmas, though since it spoils easily, I usually keep it in the freezer. For polenta, I also store cornmeal, though it’s less common in Tuscany than in the north.
7) Breadcrumbs: Homemade breadcrumbs are one of those ingredients I simply can’t live without. For meatballs, fillings, or breaded cutlets, they’re indispensable – and nothing beats the flavor of breadcrumbs you make yourself.
8) Rice: Rice is another staple: arborio or carnaroli for risotto, jasmine for Asian dishes, black or wild rice for special occasions.
9) Eggs: Eggs are indispensable too – for fresh pasta, desserts, or simply as a quick omelet or poached egg, they’re often on our table.
10) Cured Meats and Cheeses: Once stored in the pantry, now they belong in the fridge. But guanciale, lardo di colonnata, pecorino, and Parmigiano Reggiano (Saliceto) are always at home, since no good pasta dish can be imagined without them.
11) Tomato Sauce: Tomato sauce has saved many dinners. While in Tuscany it plays less of a starring role than in southern Italy, we often enjoy simple spaghetti with tomato sauce and parmesan. That’s why I always keep a few jars of passata or peeled tomatoes.
12) Pasta: No, Italians don’t eat freshly rolled pasta every day. On holidays, yes, but in everyday life, dried pasta is the hero. I keep different shapes at hand – there’s nothing more reassuring than opening the pantry and knowing that in less than half an hour, dinner will be ready. On special occasions, I use artisanal Martelli pasta from Lari.
13) Coffee – The Perfect Cup for Any Moment
No pantry is complete without a good coffee selection. I always keep a variety to suit every mood and occasion: rich Brazilian Arabica for an energizing morning, a smooth Indonesian blend for a relaxed afternoon, and a special Tuscan roast for cozy evenings with family. Coffee isn’t just a drink; it’s a ritual, a pause in the day, and often the perfect ending to a home-cooked meal. I love grinding the beans fresh, letting the aroma fill the kitchen, and sharing that simple pleasure with loved ones.
14) Wine – From Tuscan Hills to Coastal Rosé
No pantry – or kitchen – is truly complete without a well-chosen wine. I always keep a few exceptional bottles for every occasion: a robust Montepulciano for hearty meals, a classic Chianti to pair with pasta and roasted meats, a delicate Provence rosé for light summer evenings, and a sparkling champagne or prosecco for celebrations and spontaneous toasts. Wine is not just a drink; it’s part of the story of the meal, a way to slow down, savor flavors, and share moments with family and friends.
And of course, there are the little treasures: anchovies, capers, artichokes in oil, sun-dried tomatoes, porcini mushrooms, raisins, honey, jams, almonds, and walnuts – all waiting to be turned into a dish at a moment’s notice.
One of our favorite family recipes was born this way: a simple tuna pasta sauce, made with ingredients that are always in my pantry. For me, the pantry is not just a row of ingredients, but the source of everyday creativity. Often, I have to conjure up dinner at the last minute – and it’s from these ingredients that the best ideas are born.
Family Recipe: Pasta with Tuna Sauce
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 4
Ingredients:
- 2 tbsp extra virgin olive oil
- ½ white onion
- Salt
- Chili pepper (to taste)
- 150 g canned tuna, drained
- 400 g tomato purée
- 350 g short pasta
Instructions:
Thinly slice the onion and place it in a saucepan. Add the olive oil, a little finely chopped chili, and a pinch of salt. The salt helps to soften the onion without burning, as it draws out its moisture, letting it cook in its own juices. Sauté the onion over low heat until soft and translucent, about 5–8 minutes.
Flake the canned tuna with a fork and add it to the onions. Cook the tuna and onions together for a few minutes, stirring often, then add the tomato purée. Stir well, season with salt, and let the sauce simmer on low heat for about 10 minutes, until thickened and glossy. Set aside.
Cook the pasta in plenty of salted boiling water until al dente, drain, and mix with the tuna sauce. Toss well and serve immediately.