The Only 3 Ingredients You Need To Add An Easy Umami Boost To Pasta

One of the best things about plain, just-out-the-salted-pot pasta is its sheer possibilities. Toss in some creamy mozzarella balls and fresh greens for a light and refreshing penne salad – perfect for a sunny lunch. Or, if you're in the mood for something more indulgent, whip up a rich chicken alfredo by combining your pasta with pan-fried chicken and a velvety cream sauce. But if it's one flavor bomb of a pasta dish you're after, all you need is this magical trio of pantry staples: garlic, olives, and anchovy.

Each of these pantry staples is super rich in umami — that deep savoriness that makes cured meats and cheeses so irresistible. When used individually, each ingredient brings its own unique character to a dish. Olives offer a briny bite with subtle sweetness, while garlic transforms from pungent when raw to sweet and buttery when roasted. As for anchovies, they're famous for their meaty, savory depth. When combined, this umami trifecta melds together and creates an explosion of flavor much greater than the sum of its parts to give your plain pasta a rockin' upgrade!

First up, let's take a look at olives. Most fermented olives you find at the supermarket will have monosodium glutamate (MSG) added, which is essentially pure umami. This is why they're prized ingredients in both Italian and Mediterranean cuisines. Black and green olives both work well in pasta dishes, so feel free to use your favorite variety.

Garlic, meanwhile, is beloved for its ability to add depth and complexity to all manner of savory foods. But its character comes out when it's sautéed in olive oil. In the heat, garlic softens and takes on a mild sweetness that balances out the sharp, almost spicy edge it has while it's still raw. Of course, garlic also contains glutamate, as well as sulfurous compounds that enhance the effects of other umami-rich ingredients. The latter is the reason why garlic plays very well with other umami-packed ingredients like olives and anchovies to boost the flavor of your pasta dish.

And we saved the best for last: anchovies are an umami powerhouse in their own right. They're naturally loaded with glutamate, so they already taste deeply savory on their own. Anchovies, however, don't always taste fishy and simply melt into the pasta when you add it accordingly. As such, even if you're serving to folks who aren't fans of seafood, the flavor explosion that ensues when you mix anchovies, olives, and garlic will have them scrape the plate clean!

Ready to put this tasty trio to work? Start out easy with a pared-down version of the spaghetti alla puttanesca. Combine garlic, olives, and anchovies in an olive-oiled pan and cook until nice and fragrant. Toss this savory mixture with al dente spaghetti, making sure every strand is coated — give that a taste! For an extra flavor boost, grate some Parmesan on top before serving. If you turn out to vibe with the bold, savory flavor, you can take it up a notch the next time by stirring into the sauce extra canned tomatoes and capers for a more complex flavor profile.

But that's not all, this basic template lends itself to all sorts of delicious variations, too. You can swap out the spaghetti for other pasta shapes like fusilli or orecchiette, or experiment with how different kinds of garlic will get the sauce to taste. If you want your pasta to have a bit of zing to it, you could add a squeeze of lemon juice and some chopped parsley. Or, for some crunch, try toasting some breadcrumbs in olive oil until they're golden and crispy, then scatter them over your finished pasta. However you choose to customize it, this umami-packed pasta is bound to become a new favorite in your dinner rotation. Buon appetito!