You have everything in your essential pantry to make this quick dish except for black olives and fresh basil, which could be optional. Make other variations using canned tuna, bacon, diced chicken breast or fresh mushrooms.

Pasta with Tomato, Basil and Olives

14 ounces fettuccine or ziti pasta

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, crushed

2 14-ounce cans peeled tomatoes

1/3 cup roughly chopped basil

1/4 cup sliced black olives

Pepper and salt, to taste

Parmesan or goat cheese

Cook pasta in large saucepan of salted water until al dente. Drain.

While pasta is cooking, heat olive oil in large frying pan over medium heat. Add chopped onion and crushed garlic, and cook for 4 minutes or until lightly golden. Add tomatoes and crush lightly with fork; simmer 4 minutes.

Stir in basil, olives, salt and pepper. Toss sauce with cooked pasta and serve with cheese. Makes 4 servings.

Adapted from Off the Shelf: Cooking from the Pantry (Morrow; $25)

More quick dishes from the pantry:

• Cheese-filled omelet: Beat 2 large eggs lightly in bowl and season with salt and pepper. Melt 1 tablespoon butter (or equal amount olive oil) in frying pan over medium heat. Swirl pan to coat pan bottom evenly. Add beaten eggs and stir egg mixture with fork until set. Add grated Parmesan or other cheese and fold omelet. Top with dollop of warm diced tomato. Makes 1 omelet.(Option: Garnish with chopped fresh parsley.)

• Pasta with tomato sauce: Saute 1 clove chopped garlic and 1 small chopped onion in 2 tablespoons olive over medium heat until tender, about 5 minutes. Add 1 14-ounce can chopped or crushed tomatoes and simmer until reduced, about 12 minutes. Add salt and pepper to taste, and serve over pasta. Makes 4 servings. (Option: Season sauce with fresh or dried basil or stir in grated lemon zest at end of cooking.)

• Balsamic vinaigrette: Whisk 2 ounces balsamic vinegar with 1/2 teaspoon Dijon mustard, salt and pepper to taste. Slowly whisk in 6 ounces extra-virgin olive oil. Makes 1 cup. (Option: Add chopped fresh herbs, such as basil or thyme.)

• Tomato-rice pilaf: Saute 1 small diced onion in 2 tablespoons olive oil until tender in oven-proof saute pan. Add 1 cup rice and stir until all grains are coated with oil. Add salt, pepper and 1/2 cup diced tomatoes, drained well. Add 13/4 cups chicken broth and bring to boil. Cover pan and bake at 375 degrees about 17 minutes, until rice absorbs broth. Makes 4 servings. (Option: Season pilaf with fresh or dried basil, oregano or bay leaf.)

• Tomato noodle soup: Saute 1 diced onion and 1 minced clove garlic in 1 tablespoon olive oil, until tender, about 5 minutes. Add 1 28-ounce can chopped tomatoes, undrained, and 1 cup chicken stock, salt and pepper, to taste. Simmer soup about 30 minutes, stirring occasionally. Break 1/2 pound spaghetti into small pieces and add to soup. Simmer another 10 minutes, until pasta is tender. Top with finely grated Parmesan. Makes 6 servings. (Option: Season soup with dried basil, oregano or ground cumin at beginning of cooking, or finish with chopped fresh basil or parsley.)

• Fish or shrimp dipping sauce: Mix 1/2 cup mayonnaise with 1/2 teaspoon Dijon mustard, 1/2 teaspoon grated lemon peel and 1 tablespoon finely diced onion. Add black pepper to taste. Refrigerate until serving. (Options: Add chopped fresh dill or parsley.)