A quiet weeknight pasta that lets a quarter tube of tomato paste shine. The paste blooms in hot oil with garlic to make a light, bright sauce that clings to the pasta without demanding your attention.

Serves 2. 20 minutes, 15 at the stove.

About 610 calories a serving, 15 g protein, 86 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 2 tablespoons [30 g] tomato paste, 8 ounces [225 g] pasta, 3 cloves garlic, 3 tablespoons oil, to taste salt, to taste pepper, 1 quart water.

1. Bring 1 quart of water to a boil in a large pot and salt it well. Add 8 ounces of pasta and cook until one minute before the package says it's done, stirring once or twice.12 min
2. While the pasta cooks, peel and mince 3 cloves of garlic. Pour 3 tablespoons of oil into a wide pan over medium-high heat, add the garlic, and cook until fragrant, about 1 minute.1 min
3. Stir 2 tablespoons of tomato paste into the garlic oil and cook, stirring, until it darkens and smells toasty, about 2 minutes.2 min
4. Scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta and add it to the tomato paste mixture along with 1/2 cup of the cooking water, tossing to coat.
5. Cook over medium heat for 1 minute, adding more cooking water as needed if the sauce looks tight, until the pasta is tender and the sauce coats the noodles lightly. Season with salt and pepper.1 min

Note Swap dried oregano or red pepper flakes into the oil before the garlic if you like. Leftovers keep for two days in the fridge and reheat gently with a splash of water. Serve with grated cheese and a simple salad.

This is what tomato paste was made for: a quick pan sauce that coats pasta with tangy depth. A spoonful stretches into something robust when paired with garlic and greens, and the jar finally gets cleared for something else.

Serves 2. 25 minutes, 12 at the stove.

About 610 calories a serving, 15 g protein, 86 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 1 tablespoon tomato paste, 8 ounces pasta, 3 cloves garlic, 3 tablespoons oil, to taste salt, to taste pepper, 4 ounces fresh greens.

1. Bring a large pot of salted water to a boil and add 8 ounces of pasta, stirring once. While it cooks, mince 3 cloves of garlic and slice 4 ounces of fresh greens into ribbons.
2. Warm 3 tablespoons of oil in a large skillet over medium heat and add the minced garlic, stirring until it stops crackling and smells sweet, about 1 minute. Add 1 tablespoon of tomato paste and stir to combine, cooking for 1 minute more.2 min
3. When the pasta is al dente, scoop 1 cup of pasta water into the skillet, stirring to dissolve the tomato paste into a loose sauce. Taste and adjust salt and pepper.
4. Drain the pasta and add it to the skillet along with the ribbons of greens, tossing everything together until the greens soften and wilt into the sauce, about 1 minute. Divide between two bowls.1 min

Note Swap the greens for what you have: spinach, chard, kale, or even shredded cabbage. Leftovers keep covered in the fridge for two days and rewarm gently with a splash of water. Serve with grated cheese and a pinch of red pepper flakes if you like heat.

Half a tablespoon of tomato paste goes a long way when you bloom it in hot oil and thin it with water into a quick sauce. Serve it over eggs and crusty bread to soak up every drop. This is supper when you have almost nothing.

Serves 2. 15 minutes, 12 at the stove.

About 340 calories a serving, 13 g protein, 9 g carbohydrate, 29 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 2 tablespoons oil, half a tablespoon tomato paste, to taste salt, to taste pepper, 2 cloves, sliced thin garlic, 4 eggs, 1 tablespoon butter, 1 loaf or half crusty bread.

1. Heat 2 tablespoons oil in a medium skillet over medium-high heat. When it shimmers, add 2 sliced garlic cloves and cook until fragrant, about 30 seconds. Stir in half a tablespoon tomato paste and cook, stirring, until it darkens slightly, about 1 minute.
2. Pour in half a cup water, scraping the pan to loosen any stuck bits. Season with salt and pepper. Bring to a simmer and cook for 3 minutes while you slice and toast the bread.3 min
3. Reduce heat to low. Crack 4 eggs directly into the simmering sauce, spacing them apart. Cover and poach until the whites are set but yolks still soft, about 4 minutes.4 min
4. Divide the toasted bread between two bowls or plates. Spoon 2 eggs and half the sauce over each portion. Serve at once with extra bread for soaking up the pan sauce.

Note Swap the eggs for crumbled feta or a handful of greens if you prefer. Leftovers do not keep well; make just what you need. Serve with a green salad or pickled vegetables on the side to balance the richness.