Keep things interesting in the kitchen!
Making good food from pantry staples is something we're all thinking about right now. As I write this, schools and restaurants close, our homes become our offices, and cities go quiet as the novel coronavirus slips silently through our communities. After a while, though, the concern goes from just making good food to keeping those meals interesting because the 17th appearance of the same recipe on the dinner table is enough to drive anyone stir-crazy.
Since then, I've come across recipes for spaghetti alla carrettiera online, and in other books, and they've often perplexed me. At times they varied so much from the version I knew that it was hard to make sense of why they shared the same name. Instead of canned tomatoes, these other versions used chopped-up fresh ones; instead of parsley, perhaps basil; and no tuna or mushrooms at all, instead turning to toasted breadcrumbs.
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