A weeknight pasta that turns one jar of sun-dried tomato sauce into dinner with the help of eggs stirred in at the end, the way Romans make carbonara. The capers and basil in the sauce carry the flavor; cook the pasta to al dente and you're done in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 560 calories a serving, 22 g protein, 90 g carbohydrate, 12 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil, then add 8 oz pasta and cook until al dente, about two minutes under package time, while you prepare the sauce.
2. Warm the jar of sun-dried tomato sauce in a small skillet over medium heat with 1 tablespoon butter and 1 minced clove garlic, stirring, until fragrant, about 2 minutes.2 min
3. Crack 2 eggs into a small bowl and whisk with a pinch of salt and pepper until combined; set aside while the pasta finishes.
4. Drain the pasta into a colander, reserving 1 cup pasta water, then return the hot pasta to the pot off heat. Pour the warm sauce over the pasta and toss to coat; let cool for 1 minute while you count to sixty.
5. Pour the whisked eggs into the pasta and sauce, tossing constantly with 2 forks to coat every strand and let the heat cook the eggs without scrambling, adding a splash of pasta water if it looks dry. Taste and adjust seasoning.

Note Swap the eggs for a handful of torn mozzarella if you prefer. Leftovers keep in the fridge for one day; eat cold or warm gently in a skillet with a little pasta water. Serve with a green salad and bread to soak the sauce.