This is a quick weeknight pasta where the jar does the heavy lifting, adding bacon crumbles and cheese to tomato sauce so you only boil water and drain pasta. The shelf holds everything needed for a full dinner.

Serves 2. 20 minutes, 8 at the stove.

About 500 calories a serving, 16 g protein, 85 g carbohydrate, 9 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add 8 ounces of pasta and cook until just tender, about 10 minutes.12 min
2. While the pasta cooks, melt 1 tablespoon of butter in a saucepan over medium heat, add 1 minced clove of garlic, and stir until fragrant, about 1 minute.
3. Pour the entire jar of sauce into the pan and heat through, stirring often, about 3 minutes.4 min
4. Drain the pasta and return it to its pot, then add the sauce and toss to coat.
5. Divide between two bowls and top with fresh parsley and a pinch of pepper.

Note Swap the butter for olive oil if you prefer. Leftovers keep in the fridge for three days and warm gently on the stovetop. Serve with crusty bread and a green salad to round out the meal.