What should you stock up on in your kitchen? Rachael breaks it all down for you. Add some garlic, EVOO and pasta -- which Rachael always has in the kitchen -- and you're all set to make the recipes below!

Anchovy paste and whole anchovies
"I always keep tons of them on hand because you can put them with some garlic -- a lot of garlic -- EVOO and then add pasta of any size or shape and that's dinner. It's called Aglio Olio pasta and it's absolutely fabulous. Once you melt the anchovies down into the olive oil, they taste like salted nuts. And who doesn't love salted nuts?"

Canned fish "I love canned fish because you can make so many different meals with it and it's so easy to keep on hand and stocked up."

Boxed stock "Love this stuff. Saute any vegetable you have in the house, stir in any kind of pasta, macaroni or rice, throw in some stock and you've got instant soup. It also gives an all-day, slow-cooked flavor to pasta sauces and pan gravies. The great thing is that they come in paper containers now, instead of the cans, so you can just pop the top, and pop it in your fridge."

Straight-from-the-pantry recipes:

EVOO + garlic + anchovies + spaghetti = Aglio Olio

EVOO + garlic + anchovies + linguine + baby clams + white wine = linguine with white clam sauce

linguine with white clam sauce + canned tomatoes or tomato paste = linguine with red clam sauce

EVOO + garlic + canned tuna + canned tomatoes + olives = tuna puttanesca sauce

canned salmon or tuna + egg whites + breadcrumbs + parsley + seasoning = fish cakes

Check out Rachael's complete list of necessary pantry items.