10 Pantry Staples That Make Weeknight Dinners Easier
A short list of long-lasting ingredients that combine in dozens of ways, why each one earns its space, and what to cook with them.
The short answer: keep a cooking fat, onions and garlic, canned tomatoes, a grain, a dried pasta, canned beans, a salty seasoning such as soy sauce, something spicy, and an acid like lemon or vinegar. With those ten and a few eggs or fresh vegetables, you can make most of the recipes on this site.
A pantry works best when it is small enough that you actually use what is in it. Rotate older items to the front and replace them as you run out.
The ten staples
| Staple | Why keep it | Storage | Makes possible |
|---|---|---|---|
| Olive oil (or another cooking oil) | Cooking fat and finishing flavor | Cool, dark cupboard, tightly closed | Aglio e olio, roasting, sautéing |
| Onions | The savory base of soups, sauces and skillets | Cool, dry, ventilated; not in plastic | Almost everything |
| Whole garlic | Big flavor from one clove | Whole heads at room temperature, dry and ventilated | Pasta, rice, sauces |
| Canned whole or crushed tomatoes | Instant sauce, soup or braise | Cupboard; refrigerate leftovers in a non-metal container | Shakshuka, bolognese, soup |
| Long-grain or jasmine rice | A cheap, filling base | Airtight container; white rice keeps far longer than brown | Fried rice, one-pot rice, bowls |
| Dried pasta | Dinner in about 10 minutes | Airtight container | Garlic and oil pasta, tomato pasta |
| Canned beans and chickpeas | Ready-cooked protein and fiber | Cupboard; avoid dented, bulging or rusted cans | Bean skillets, soups, quesadillas |
| Soy sauce | Salt plus savory depth | Cupboard or fridge after opening | Fried rice, eggs, marinades |
| Chili flakes | Heat that keeps for months | Airtight jar away from the stove | Pasta, eggs, roasted vegetables |
| Lemons or vinegar | Acid brightens rich or flat-tasting food | Lemons in the fridge; vinegar in the cupboard | Pan sauces, soups, dressings |
Why canned tomatoes are worth keeping
Canned tomatoes are packed ripe and cooked, so they give a consistent, full flavor all year, while out-of-season fresh tomatoes can be watery. Whole peeled tomatoes are the most flexible: crush them by hand for a chunky sauce or blend them for a smooth one.
Five dinners from the pantry alone
- Spaghetti aglio e olio: pasta, garlic, oil, chili.
- Tuscan white bean soup: beans, onion, garlic, broth (add spinach if you have it).
- Black bean and rice skillet: beans, rice, salsa or canned tomatoes, cumin.
- Weeknight beef bolognese: add ground beef, or swap in lentils.
- Burst tomato and garlic pasta: use a can of whole tomatoes in place of fresh cherry tomatoes.
Useful extras if you have room
Broth or bouillon, cumin and smoked paprika, a hard cheese like Parmesan (in the fridge), eggs, frozen peas and spinach, and all-purpose flour cover most of the remaining recipes here.
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Ingredient guides for this article
Recipes mentioned in this guide
Burst Cherry Tomato & Garlic Pasta
Sweet cherry tomatoes cooked until they burst into a rich, glossy garlic and olive oil sauce clinging to al dente spaghetti.
Warm Black Bean & Rice Fiesta Skillet
A 20-minute vegetarian pantry skillet packed with spiced black beans, tender rice, salsa, and melted cheddar.
Spaghetti Aglio e Olio (Garlic & Olive Oil)
A classic southern Italian pantry pasta: spaghetti tossed with gently cooked garlic, olive oil, chili flakes, and starchy pasta water.
Comforting Tuscan White Bean Soup
A velvety, aromatic Italian peasant soup made with canned cannellini beans, garlic, olive oil, and tender spinach.