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Tomatoes are also nutritionally valuable. They provide vitamin C, potassium and other nutrients, while their red color comes largely from lycopene, a carotenoid with antioxidant properties. Cooking tomatoes and combining them with a little olive oil can also make lycopene easier for the body to absorb. Mutti’s tomato products provide a convenient foundation for marinara, pizza, soups, casseroles and baked pasta without requiring hours of preparation. A final essential is extra virgin olive oil. Partanna Extra Virgin Olive Oil (partannafoods.com) comes from Sicily and is closely associated with Castelvetrano, or Nocellara del Belice, olives grown in southwestern Sicily. Partanna says its olives are hand-picked and cold-pressed within hours of harvesting to help preserve their flavor and freshness. Extra virgin olive oil is particularly valued for its high proportion of monounsaturated fat, while also naturally containing antioxidant compounds. It can be used for cooking, but a good olive oil is especially useful as a finishing ingredient, adding flavor to pasta, roasted vegetables, salads, bruschetta, seafood and grilled meats. Together, these three staples create a flexible foundation for everyday meals. Pasta with tomato sauce and olive oil can become a quick weeknight dinner, while the same ingredients can be used for lasagna, baked ziti, vegetable pasta, pizza or a more substantial dish with chicken or seafood. Fresh basil, parsley, garlic, chili flakes and seasonal vegetables can change the character of the meal without requiring a complicated recipe. The appeal is that Italian cooking often depends less on elaborate preparation than on using a small number of good ingredients well. Keeping quality pasta, tomatoes and olive oil in the pantry means a satisfying meal can come together quickly, while fresh ingredients can be added depending on the season or what happens to be available in the refrigerator.