Quarantine Pasta

I’ve been making a lot of quarantine pasta lately. And yeah, I always make a lot of pasta, mostly because it’s a versatile way to throw a bunch of flavors I love into a single dish. In recent weeks I haven’t bothered to plan out what kind of pasta I’ll be making though.

The grocery stores in our area always have plenty of food, but since they rarely have everything on my list, my mid-February habit of “I’m going to make this meal and buy those ingredients” doesn’t work very well. Instead I think about the overall type of sauce that would suit the things I already have on hand or managed to grab during my weekly shopping trip. It’s a more improvisational process that’s easy enough to change up if I find myself with unexpected leftovers or produce that’s going off faster than expected. And since it’s different than how I usually plan meals, I keep thinking of it as quarantine pasta.

To keep myself from just grabbing the same handful of stuff every week, I put together some lists of ingredients that work well with tomato sauce, olive oil, or pesto pasta. So read on if you want a few too many tips to Choose Your Own Pasta Adventures.

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