Cacio e pepe's simpler sibling, penne aglio e olio is pure comfort from a bare shelf. Golden garlic and hot pepper in olive oil coat the pasta with enough richness that you need nothing else, though a squeeze of lemon helps if you have it. This is the weeknight dinner when shopping is impossible.

Serves 2. 20 minutes, 10 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.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 oz penne. Cook until tender, about 11 minutes, stirring once halfway through. Reserve 1 cup of the pasta water before you drain.12 min
2. While the pasta cooks, pour 4 tablespoons oil into a cold skillet and mince 4 cloves garlic into it. Set the skillet over medium heat and cook, stirring often, until the garlic is golden and fragrant, about 3 minutes; watch it so it does not burn.3 min
3. Take the skillet off heat and stir in 1/2 teaspoon pepper. Add the drained pasta and 1/2 cup of the reserved pasta water to the oil and toss to coat, adding more pasta water a tablespoon at a time if the mixture seems dry. Taste and add salt as needed. Serve at once.
4. Top with more pepper at the table if you like it.

Note Swap spaghetti for penne if you prefer. Leftovers keep in an airtight container in the fridge for two days and are good cold or warmed gently with a splash of water. Serve with bitter greens on the side, or stretch it with a fried egg on top of each plate.