When the olive oil bottle is nearly empty, this is the dish: pasta dressed with the last of it, sharpened with garlic and gilded with toasted crumbs. It sounds sparse and it is, but that's the point tonight.

Serves 2. 20 minutes, 15 at the stove.

About 770 calories a serving, 23 g protein, 130 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 8 oz pasta; cook until al dente, about nine minutes, then drain and reserve 1 cup of pasta water.10 min
2. While the pasta cooks, mince 4 cloves garlic. Pour 1 cup olive oil into a small pan over medium heat, add the garlic, and let it turn golden, about three minutes; watch it closely so it does not burn.3 min
3. Add 1/2 cup breadcrumbs to the garlic oil and cook, stirring often, until golden and fragrant, about two minutes.2 min
4. Toss the hot pasta with the garlic oil and breadcrumbs, adding pasta water 1 tablespoon at a time until the dish is glossy and coats the noodles. Season with salt and pepper, taste, and adjust.

Note Swap panko for fresh breadcrumbs made from any stale bread torn fine and toasted in the oil. Leftovers keep two days covered in the fridge and rewarm gently with a splash more oil. Serve with a simple green salad or grated cheese if you have it.

Aglio e olio, the Roman pasta of garlic and oil, makes sense when the bottle is nearly empty. A handful of toasted bread crumbs stands in for cheese to finish the bowl, crisp and golden against the soft pasta.

Serves 2. 20 minutes, 15 at the stove.

About 440 calories a serving, 14 g protein, 83 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Tear 2 ounces of bread into pieces and pulse in a food processor until you have coarse crumbs, or grate it on a box grater. Toast the crumbs in a large skillet over medium-high heat, stirring often, until golden and fragrant, about three to four minutes; tip onto a plate.4 min
2. Bring a pot of salted water to boil and cook 6 ounces of pasta to al dente, stirring occasionally; reserve 1/2 cup of pasta water before draining.10 min
3. While the pasta cooks, slice 6 garlic cloves thin. Return the skillet to medium heat and pour in 1/4 cup of olive oil. Add the garlic and cook, stirring, until the slices turn pale gold and smell sweet, about two minutes; watch closely so they don't burn.2 min
4. Tip the drained pasta into the skillet with the oil and garlic. Toss, adding 1/4 cup of the pasta water, salt, and pepper to taste. Add more pasta water if the pasta seems dry; it should glisten and cling slightly.
5. Divide between two bowls and scatter the toasted bread crumbs over each one. Serve at once.

Note Swap crusty bread for panko if that is what you have; toast it the same way. Leftovers keep refrigerated for one day, though the crumbs soften; reheat gently with a splash of water and top with fresh crumbs. Serve with lemon wedges and a green salad, or stretch it by tossing in white beans or canned tuna just before serving.

When the cupboard is nearly bare, olive oil is your salvation. This is the simplest pasta there is: nothing but oil, garlic, and heat, which is exactly what a tired weeknight calls for. You will use every last drizzle.

Serves 2. 20 minutes, 10 at the stove.

About 430 calories a serving, 15 g protein, 86 g carbohydrate, 2 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta, stirring once. Cook until just tender, about 10 minutes, then drain and set aside, reserving one cup of pasta water.10 min
2. While the pasta cooks, peel and mince 3 cloves of garlic. Pour enough olive oil for a few drizzles into a large skillet over medium heat, then add the garlic and cook, stirring, just until fragrant, about 30 seconds.
3. Add the drained pasta to the skillet with a few tablespoons of the reserved pasta water, tossing to coat the pasta in the oil. If it looks dry, add more pasta water one tablespoon at a time until it looks loose and silky. Season with salt and pepper to taste and serve right away.

Note No swaps needed; this dish is the swap. Leftovers will dry out; reheat gently in a skillet with a tablespoon of water. Finish with cheese if you have it, or serve alongside a sharp green salad if you have greens on hand.