It's a pantry staple kind of an evening. I've been organizing lists and shopping for special meals since mid-November. Shopping and cooking for dinner--usually my favorite activity-- is more of an annoyance than a pleasure today. Time to return to my favorite pantry standby: Pasta combined with frozen spinach, leftovers and canned goods.

Actually, this is a delicious meal. The backbone is pasta (any type you have), frozen spinach (frozen peas or other greens would work), grated cheese (take your pick), and canned tomatoes, capers and olives. Add your own odds and ends to make this dish your own. Canned tuna, for instance, would add a protein infusion. If you'd prefer a saucier dish, don't drain the canned tomatoes.

Mangia, mangia!

Yield: 3-4 servings Time: 20 minutes (plus time to thaw the spinach) Cost: apx. $9.50

Ingredients

1 pound package frozen chopped spinach, thawed 12 ounces ziti pasta 3 tablespoons extra virgin olive oil, divided 1 (14 oz.) can diced tomatoes, drained 1 teaspoon minced garlic
 ½ cup kalamata olives, roughly chopped
 1 tablespoon capers drained
 2 teaspoons fresh thyme or oregano, chopped (plus extra sprigs for garnish or 1 teaspooon dry herbs) Pecorina Romano, shaved or grated as desired Red pepper flakes, optional

Directions

1. Bring a large pot of salted water to a boil. Boil according to package instructions, adding spinach to boiling water in the last 3 minutes of cooking time. Drain well and toss with 1 1/2 tablespoons of the olive oil. 2. While pasta is cooking, heat remaining oil in a large sauté pan. Sauté garlic for 1 minute then add tomatoes. Simmer for 10 minutes, until heated through, and add olives and capers. 3. Top pasta-spinach mixture with tomato-olive mixture. Season to taste with kosher salt and red pepper flakes, if using. Garnish with shaved cheese, fresh herb sprigs, if desired, and serve.