The empty fridge syndrome
An almost empty fridge and a deserted pantry are the best cooking school imaginable. Learning how to cook with few, very few ingredients, teaches creativity and respect for the few things you do have.
The only thing you need from the pantry is pasta, garlic and oil. What’s left over in the fridge is a welcome extra. Some veggies you almost forgot about? Cut them up and invite them to the party! Bone dry bottarga? Grate it. A lemon? Zest it.
Basic
Start by boiling your pasta. And while waiting, fry, in a large pan, a crushed but not peeled clove of garlic in abundant olive oil. As soon as the fragrance is released, remove the garlic. Add the pasta to the pan. Make sure to get some cooking water (at least half a cup per serving).
Intermediate
Add your veggies/zest/bottarga after removing the garlic.
Hard
Try ‘risottare’ your pasta. Treat it as if it were risotto. Start with raw (better slightly cooked) pasta and add water to the pan. Bit by bit.
Buon appetito
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