Food

In tight economic times, pasta is the shopper's best friend.

It's one element that — so far — hasn't shot through the roof.

In its dried state, it also has a staying power rivaling the nuclear half-life of Uranium-238. You can cook as much or as little as you need — making pasta ideal fare for one or a dozen people.

Remember, the best sauces are the simple sauces.

All-purpose sauces

Pesto

In a blender or food processor:

6 ounces Parmesan cheese, freshly grated
4 ounces pine nuts
4 garlic cloves
2 cups fresh basil

Pulse to mix. Then turn the blades on and drizzle in 1 to 2 cups extra virgin olive oil until you get the consistency you want. Season with a little salt and pepper.

Sauces for ribbons

Tagliatelle, fettucini are wider than spaghetti and can take heavier sauces.

Tagliatelle with Sesame Cabbage

4 tablespoons vegetable oil
1 onion, chopped
1 crushed garlic clove
3 tablespoons sesame seeds
salt and pepper to taste
1 tablespoon apple cider vinegar
1 pound red cabbage, shredded

Heat the oil, add the garlic and onion; cook about 5 minutes over low heat. Add the cabbage and cook about 10 minutes, until the cabbage is tender. Add the sesame seeds, salt, pepper and vinegar. Cover and cook about 10 more minutes, while you cook 1 pound of tagliatelle (or fettucini) according to package directions; drain the pasta. Toss the hot pasta immediately with the cabbage and onions.

Spaghetti

Strands need a sauce that will wrap its way around the pasta, without weighing it down. Marinara sauces work well, as do simple blends of good olive oil, garlic and grated cheese.

Spaghetti with Oil and Garlic

Roast a head of garlic by wrapping the whole bulb in aluminum foil and drizzling with olive oil and a sprinkle of salt. Wrap tightly and roast in a preheated, 325 degree oven for about an hour. To serve 4: Squeeze the garlic into a large bowl and mix with about 1/4 cup of olive oil and a dash of black pepper. Cook 1 pound of spaghetti according to package directions; drain it well. Toss with the garlic and oil. Serve immediately.

Shapes and shells

Under-used, the shaped pastas are among the most versatile. They can be lightly dressed for salads or they can stand up to the heaviest cream sauce, which, when nestled in the nooks, crannies and curves, gets wonderful treatment from shaped pasta.

Spirals with Grapes and Goat's Cheese

2 slices of round goat cheese, cut into 8 wedges
1 cup green seedless grapes, sliced in half
4 green onions, chopped
1 tablespoon orange zest and the juice of that one orange you just zested
4 tablespoons olive oil
salt and pepper to taste
12 ounces pasta spirals

Mix all the ingredients (except the pasta) about 30 minutes before serving time; let sit at room temperature. Cook the pasta according to package directions; drain. Don't worry that a little water will remain with the spirals. Toss the hot pasta immediately with the dressing.