Aglio e olio made from the shelf: a fast weeknight standby that leans on two staples and the gluten free penne to turn into dinner. Toast the garlic, coat the pasta in warm oil and pepper, and eat in ten minutes.

Serves 2. 15 minutes, 10 at the stove.

About 870 calories a serving, 15 g protein, 86 g carbohydrate, 52 g fat. From USDA figures for 60% 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; stir to separate the strands and cook until al dente, about 10 minutes.10 min
2. While the pasta cooks, slice 4 cloves garlic thin and warm 1/4 cup oil in a small pan over medium heat; add the garlic and cook, stirring often, until golden and fragrant, about 3 minutes.3 min
3. Drain the pasta, reserving 1/2 cup pasta water; add the drained pasta to the garlic oil, toss to coat, and add 1/2 teaspoon pepper.
4. Taste and add salt if needed, then loosen with a splash of pasta water if the dish seems dry.

Note Swap dried chile flakes for pepper to warm the oil. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with grated cheese and a green salad, or stretch with steamed broccoli.