This is the stripped-down Roman classic that lets a few fine ingredients shine when your cupboard is bare. Spaghetti aglio e olio uses what you have to make something that tastes like you planned it.

Serves 2. 20 minutes, 15 at the stove.

About 690 calories a serving, 15 g protein, 86 g carbohydrate, 32 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

You need 8 oz [225 g] spaghetti, to taste salt, 4 cloves garlic, 1/4 cup [60 ml] oil, to taste pepper, .

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz spaghetti and stir often until it is soft but still firm to bite, about 9 minutes. Reserve 1/2 cup of the cooking water before you drain.10 min
2. While the pasta cooks, slice 4 garlic cloves thin. Heat 1/4 cup oil in a large skillet over medium heat, add the garlic, and cook gently until pale gold and fragrant, about 2 minutes, stirring often so it does not brown.3 min
3. Add the hot drained spaghetti to the garlic and oil, toss to coat, and pour in 1/4 cup of the reserved water to loosen it. Toss again and add more water if needed; the dish should be silky. Season with salt and pepper and serve at once.

Note If you have dried red pepper flakes or fresh parsley, add a pinch to the skillet with the garlic. Leftovers keep three days cold and taste good dressed with a little more oil and eaten at room temperature. Pair with a simple green salad and a sharp vinaigrette if you have greens and vinegar.

A humble plate of broken spaghetti tossed with garlic and good oil, the kind of thing you cook when almost nothing is left in the house. This shelf's handful of pasta becomes dinner through patience and a hot pan.

Serves 2. 20 minutes, 15 at the stove.

About 260 calories a serving, 0 g protein, 2 g carbohydrate, 28 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need a handful dried spaghetti broken short, 4 tablespoons oil, 4 cloves garlic, to taste salt, to taste pepper.

1. Bring a pot of salted water to a boil. Add a handful of broken spaghetti strands and stir often until they soften, about eight to ten minutes; taste at eight minutes.10 min
2. While the pasta cooks, slice 4 cloves of garlic thin and set them in a large skillet with 4 tablespoons of oil over medium heat. When the garlic turns pale gold and fragrant, after about three minutes, turn the heat low and add a pinch of salt and pepper; keep warm.3 min
3. Drain the pasta when it is tender but still has some give. Add it to the pan of garlic and oil and toss gently to coat every strand, about one minute. Taste and add more salt or pepper if it needs it.
4. Divide between two bowls and serve at once.

Note Swap dried chilli flakes, red pepper flakes, or a pinch of anchovy powder into the oil for heat or depth. Leftovers keep two days covered; reheat gently in a pan with a splash more oil. Serve with bread to soak up the oil, or a green salad to cut the richness.

A frugal way to rescue leftover cooked spaghetti: press it into a skillet with egg and cheese, then fry until the underside turns golden and crisp. It's a weeknight staple in Italian kitchens and tastes far better than it sounds.

Serves 2. 15 minutes, 12 at the stove.

About 670 calories a serving, 26 g protein, 79 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need about 2 cups [200 g] cooked spaghetti, 2 eggs, 2 tablespoons oil, to taste salt, to taste pepper, 2 ounces [55 g] parmesan cheese.

1. Crack 2 eggs into a bowl, whisk with a fork until combined, then toss with the cooked spaghetti, 2 ounces grated parmesan, salt, and pepper until every strand is coated.
2. Set a 10-inch nonstick skillet over medium-high heat, add 2 tablespoons oil, and when it shimmers, pour in the spaghetti mixture, pressing it into an even cake with the back of a wooden spoon. Let it fry without stirring until the edges start to brown and smell nutty, about 4 to 5 minutes.5 min
3. Run a heatproof rubber spatula around the edge to loosen it, then slide the cake onto a plate. Add another teaspoon of oil to the pan if it looks dry, flip the cake back in, and fry the other side until crisp, another 2 to 3 minutes. When the bottom is golden and the cake holds together, slide onto a cutting board and halve it for serving.3 min

Note Swap the parmesan for any hard cheese you have, or skip it altogether and add a beaten egg instead. Leftovers keep three days in the fridge and are good reheated in a skillet with a splash of oil until crisp again. Serve with a fresh tomato salad or a bitter green on the side.