Instructions: When youve got a can of diced tomatoes and lots of pasta, anything is possible.

Even with a near-empty refrigerator, which offers up only an aging but still worthy eggplant (never got around to making that eggplant Parmesan) and pepperoni slices (made pizza instead), a hearty, quick meal is possible.

This pasta sauce will mingle with almost any type of pasta. This version uses orzo for a souplike dish that invites dipping with rustic bread.

Medium shells would add a little more substance. But spaghetti would be a bit too messy.

Pepperoni from the deli often is preferable to the versions sold in shrink wrap. But feel free to improvise: Sliced, skinless chicken breast would work well here. Or, to make it vegetarian, bypass the meat altogether and add a zucchini or bell pepper.

Theres a myth that eggplant requires too much oil; the reality is that eggplant will soak up whatever you give it, so this recipe uses some oil, yes, but also some wine and lots of tomato juice for a pleasant, peasant-style entree.

Time-saving tips:
A little oil added to the pasta while it cooks keeps the pasta from sticking together.

Sharp knives speed up cooking. A good habit is honing a chefs knife after washing and drying it. Give it a few swipes on the steel before returning it to the wooden block.

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