One of the best things about plain, just-out-the-salted-pot pasta is its sheer possibilities. Toss in some creamy mozzarella balls and fresh greens for a light and refreshing penne salad – perfect for a sunny lunch. Or, if you're in the mood for something more indulgent, whip up a rich chicken alfredo by combining your pasta with pan-fried chicken and a velvety cream sauce.
But if it's one flavor bomb of a pasta dish you're after, all you need is this magical trio of pantry staples: garlic, olives, and anchovy. Each of these pantry staples is super rich in umami — that deep savoriness that makes cured meats and cheeses so irresistible. When used individually, each ingredient brings its own unique character to a dish.
Olives offer a briny bite with subtle sweetness, while garlic transforms from pungent when raw to sweet and buttery when roasted. As for anchovies, they're famous for their meaty, savory depth. When combined, this umami trifecta melds together and creates an explosion of flavor much greater than the sum of its parts to give your plain pasta a rockin' upgrade! How these ingredients work in a pasta plate First up, let's take a look at olives.
Most fermented olives you find at the supermarket will have monosodium glutamate (MSG) added, which is essentially pure umami. This is why they're prized ingredients in both Italian and Mediterranean cuisines. Black and green olives both work well in pasta dishes, so feel free to use your favorite variety.
Garlic, meanwhil.
