A small handful of broken pasta becomes a light, garlicky soup that stretches across two bowls. This is pantry cooking at its most honest: a few staples transform into something warming and enough.

Serves 2. 15 minutes, 5 at the stove.

About 80 calories a serving, 2 g protein, 13 g carbohydrate, 2 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring 4 cups of water to a boil in a pot with a pinch of salt.10 min
2. While the water heats, slice 3 garlic cloves thin and warm them in 3 tablespoons of olive oil in a small pan over medium heat until fragrant, about 2 minutes; don't let them brown.
3. Add your small handful of pasta half to the boiling water and stir often until it softens, about 8 minutes.8 min
4. When the pasta is tender, ladle it into two bowls with some of its cooking water to make a light broth, then pour the warm garlic oil over each bowl and finish with a crack of pepper.

Note This stretches to three bowls with more cooking water if needed. Leftovers keep two days in the fridge; warm gently with more water. Serve with good bread for wiping bowls.

Half a box of pasta half becomes dinner tonight with nothing more than garlic, olive oil, salt, and pepper. The short, wavy shape soaks up the oil and holds the garlic slivers, turning the simplest ingredients into something warm and filling.

Serves 2. 15 minutes, 8 at the stove.

About 190 calories a serving, 0 g protein, 1 g carbohydrate, 21 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook half a box of pasta half until it is tender, about 10 minutes.10 min
2. While the pasta cooks, slice 3 cloves of garlic thin and warm 3 tablespoons of oil in a large pan over low heat until the garlic is golden and fragrant, about 3 minutes.3 min
3. Drain the pasta and toss it with the warm garlic oil, season with salt and pepper, and serve at once.

Note Swap the garlic oil for melted butter if that appeals more. Leftovers keep in the cold for one day and are good at room temperature. Serve with a rough salad or crusty bread to soak the oil.

This is cacio e pepe stripped down to what you have on hand: cooked pasta finished with olive oil, garlic, a raw egg stirred in off heat, and nothing else but salt and pepper. It's hot, simple, and ready in the time it takes water to boil.

Serves 2. 15 minutes, 10 at the stove.

About 220 calories a serving, 9 g protein, 36 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 2 cloves garlic. Heat 3 tablespoons olive oil in a large skillet over medium heat and cook the garlic until it softens and turns golden, about two minutes.2 min
2. Add the 1 cup cooked pasta to the skillet and toss to coat in the oil, stirring now and then until the pasta is hot throughout, about three minutes.3 min
3. Turn off the heat. Crack 1 egg into a small bowl, beat it with a fork, then pour it into the hot pasta while stirring constantly so the egg cooks into thin strands and coats every strand of pasta. Season with salt and pepper to taste and serve at once.

Note You can stir in grated cheese if you have it, or top with fresh herbs. Leftovers do not keep well once the egg has cooled. Serve with a green salad or raw vegetables on the side to brighten the plate.