Now reading Pasta Recipes for the Apocalypse

Pasta Recipes for the Apocalypse

Pasta sauces you can make from canned foods.

On day three of the blackout/flood in New York caused by Hurricane Sandy, I went to the bodega, and the only things they had on the shelf were dog food and Chef Boyardee. I almost chose the dog food. But it had been a long time since I’d tasted the Chef’s cooking, so I went for the red can.

When I got it home, I was crestfallen when I realized I don’t even own a can opener. Thankfully, the can had one of those pull-tab easy-open things installed on top! That’s an invention on par with Velcro.

As I sat there hunkered down with my pasta, I thought, Man, we should see what an Italian food expert thinks about this stuff. Mark Ladner, the chef of Del Posto, is one of the best chefs in America and an authority on Italian cooking, though clearly a man of poor judgement as he accepted my invitation.

The parameters of our little experiment were that it’s the end of the world, and we’ve gone underground. There are no more fresh tomatoes—there’s nothing. No heat. No silverware, just sporks. (I think that people should embrace the spork: it’s America’s chopstick!) Straight out of the can into a bowl is the only way to eat. Here’s what he came up with.

Pompeii Prepper’s Pasta

This is a shelf-stable, dairy-free pasta for the healthy-ish pescatarian.