Sun-dried tomatoes are the star here, their concentrated tang and soft chew carrying this simple pasta to dinner. A small handful goes a long way when you build around garlic, oil, and pasta; nothing else needed.

Serves 2. 25 minutes, 8 at the stove.

About 630 calories a serving, 16 g protein, 89 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 small handful sun-dried tomatoes, 8 ounces pasta, 4 cloves garlic, 3 tablespoons oil, to taste salt, to taste pepper.

1. Bring a pot of salted water to a boil and add 8 ounces of pasta. Stir and cook until two minutes before the package says done, then drain and set aside.15 min
2. While the pasta cooks, slice 4 cloves of garlic thin and warm 3 tablespoons of oil in a wide skillet over medium heat. Add the garlic and stir until it turns light gold, about 1 minute, then chop your small handful of sun-dried tomatoes into rough pieces and add them to the pan.2 min
3. Toss the pasta into the skillet with the tomatoes and garlic, add a splash of pasta water, and stir over medium heat until the pasta finishes cooking and the oil coats everything, about 2 minutes. Taste and season with salt and pepper.3 min

Note Swap fresh red chiles for heat. Leftovers keep three days covered; warm gently with a touch more oil. Serve with grated cheese on the side if you have it, or with a green salad.

Half a jar of sun-dried tomatoes gets its moment in a quick weeknight pasta where they do the heavy lifting. Their concentrated tang and chew carry the whole dish, so the sides stay simple and let them shine. Ready in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 620 calories a serving, 15 g protein, 88 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need half a jar [about 100g] sun-dried tomatoes, 8 oz [225g] pasta, 4 cloves garlic, 3 tablespoons oil, to taste salt, to taste pepper, one bunch fresh parsley.

1. Bring a pot of salted water to a boil and cook 8 oz of pasta until just tender, about 9 minutes.9 min
2. While the pasta cooks, slice 4 garlic cloves thin and pour 3 tablespoons oil into a skillet over medium heat. Add the garlic and the contents of half a jar of sun-dried tomatoes, stirring often until the garlic softens and the tomatoes warm through, about 3 minutes.3 min
3. Drain the pasta and toss it into the skillet with the tomatoes and garlic, add a pinch of salt and pepper, and stir to coat everything with oil. Tear a handful of fresh parsley over top and serve right away.
4. If the pasta seems dry, add a splash of the pasta cooking water to loosen it.

Note Swap the parsley for fresh basil if you have it. Leftovers keep covered for two days and reheat gently with a splash of water. Serve with crusty bread to soak up the oil, or a simple green salad on the side.

Sun-dried tomatoes pack a punch of sweetness and depth into pasta in minutes, and this shelf's quarter cup disappears into a silky sauce that coats every strand. A weeknight dinner that tastes like you had time to fuss.

Serves 2. 20 minutes, 15 at the stove.

About 670 calories a serving, 15 g protein, 87 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1/4 cup [40 grams] sun-dried tomatoes, 8 ounces pasta, 3 cloves garlic, 3 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter.

1. Bring a pot of salted water to a boil and add 8 ounces of pasta, stirring once; cook until al dente, about 9 minutes.10 min
2. While pasta cooks, slice 3 cloves of garlic thin and warm 3 tablespoons of oil in a skillet over medium heat; add garlic and cook until it turns pale gold and smells fragrant, about 2 minutes.
3. Stir 1/4 cup sun-dried tomatoes into the skillet, breaking them up slightly as they warm through in the oil for 1 minute.1 min
4. Reserve 1/2 cup pasta water, then drain the pasta and add it to the skillet with 1 tablespoon of butter and a pinch of salt and pepper; toss to coat, adding pasta water 2 tablespoons at a time until the sauce clings to the noodles.

Note Swap dried oregano or red pepper flakes into the oil if you like heat or herb notes. Keeps three days refrigerated and reheats gently with a splash of water. Serve with grated cheese and a sharp green salad, or eat plain if the sun-dried tomatoes have you satisfied.