Pantry pasta dinners deserve their recognition. Boiling salted water and cooking a high-quality dried pasta package results in homemade goodness with minimal mess and effort. I’ll never turn down perfectly cooked pasta topped with olive oil or butter and cheese, but that can become a bit repetitive over time.

To elevate that pasta into an interesting dish suitable for serving guests, add canned tomatoes, spices, and some protein. Packages of ground meat are a staple in my freezer. The microwave's auto-defrost feature means the meat can be ready to cook in about 10 minutes — perfect timing to chop an onion and gather other ingredients.

This recipe reminds me of all the pasta and beef stews we enjoyed in Greece. Ground meat reduces cook time. Ground lamb adds lots of flavor and pairs well with a bit of sweet cinnamon and briny Kalamata olives. Ground beef or turkey work as well.

Add fresh or frozen vegetables if you have them available. Fresh sliced mushrooms keep well in the refrigerator, but frozen options — like the seasoned mushroom medley sold in the freezer case at Trader Joe’s — offer even more convenience.

Sun-dried tomatoes and kalamata olives are worth the space in the pantry or refrigerator. These condiments add bold flavor and texture.

For the pasta, I prefer bronze cut varieties, such as Barilla’s Al Bronzo pasta in the red packaging. “Bronze cut” means a bronze die was used to cut the pasta, giving it a porous surface that better holds sauce.

Even on weeks when I’m unsure what to cook or who I’m cooking for, I buy fresh green onions and cilantro. This way, I can add a fresh touch to any meal, from scrambled eggs to soups and pasta.

Serve this pasta with a romaine and arugula salad dressed with a homemade vinaigrette. Season the vinaigrette as some cooks in Greece do, with a splash of brine from Kalamata olives.

Pasta with Spiced Lamb, Mushrooms and Kalamata Olives

Makes 6 servings

1/4 cup olive oil

1 medium-sized (about 8 ounces) sweet or yellow onion

2 cups (8 ounces) sliced assorted fresh mushrooms or 1 package (10 to 12 ounces) frozen sliced mushrooms

1 pound ground lamb, beef or turkey

1 can (14.5 ounces) diced tomatoes

1/2 cup sundried tomatoes packed in oil

2 teaspoons Italian seasoning (or 1 teaspoon dried basil, ½ teaspoon oregano, 1/4 teaspoon thyme and rosemary)

1 teaspoon sweet paprika

1/4 teaspoon each: ground cinnamon, black pepper

1 1/2 teaspoons salt

1/2 to 1 cup halved pitted Kalamata olives

1 package (16 ounces) fusilli or penne pasta

About 1 cup shredded Greek Graviera cheese or Gruyere or Parmesan cheese

2 or 3 green onions, trimmed, thinly sliced

Chopped fresh cilantro or parsley

1. Heat oil in large nonstick skillet over medium heat. Add onion; cook and stir until golden, about 5 minutes. Stir in mushrooms. Cook until soft and liquid has reduced, about 10 minutes.

2. Stir in ground lamb. Cook, stirring and breaking meat up into small bits, until no longer pink, about 10 minutes. Stir in diced tomatoes with their juices, sundried tomatoes with their oil, Italian seasoning, paprika, cinnamon, pepper and 1 teaspoon of the salt. Simmer over low heat, partly covered, stirring often, for 10 minutes.

3. Meanwhile, fill a large saucepan or Dutch oven with water. Add remaining 1/2 teaspoon salt and heat to boil over high heat. Add pasta. Cook, stirring occasionally, until pasta is al dente (tender but still a bit toothsome at the center), about 10 minutes. Scoop out 1/2 cup of the cooking liquid and add it to the meat mixture. Drain pasta and return it to pan.

4. Stir the meat mixture well. Taste and adjust seasonings. Spoon mixture over the cooked pasta. Toss to mix.

5. Serve in wide bowls garnished with cheese, green onions and cilantro.

Kalamata Vinaigrette

Makes 2/3 cup

1/3 cup extra virgin olive oil

3 tablespoons brine from bottled Kalamata olives

2 tablespoons red wine vinegar

1 clove garlic, crushed

1 teaspoon honey

1/2 teaspoon each: Dijon mustard, Greek oregano

1/4 teaspoon each: salt, freshly ground black pepper

1. Put all ingredients into a jar with a tight-fitting lid. Shake well. Let stand at room temperature for at least 10 minutes before using. Store in the refrigerator. Use at room temperature.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.