This is aglio e olio stripped back to its essence: pasta, garlic, olive oil, and pepper. The shelf holds only pasta, so we build the whole dinner around it, relying on what every kitchen has. It's quick, clean, and lets the nutty grain taste through.

Serves 2. 20 minutes, 15 at the stove.

About 430 calories a serving, 15 g protein, 86 g carbohydrate, 2 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. Add 8 oz whole grain spaghetti and cook until tender, about 9 to 10 minutes; drain, reserving 1/2 cup pasta water.12 min
2. While the pasta cooks, slice 4 garlic cloves thin. Pour 1/4 cup olive oil into a large skillet over medium heat and add the garlic slices; cook, stirring often, until light gold and fragrant, about 3 minutes.3 min
3. Add the hot drained pasta to the skillet with the garlic oil. Toss well, adding splashes of the reserved pasta water until the pasta is glossy and coats lightly, about 30 seconds. Season with 1/2 teaspoon pepper and more salt to taste; toss and serve at once.

Note Swap penne for spaghetti if you prefer. Leftovers keep for one day in an airtight container; reheat gently with a splash of water. Serve with a green salad or a handful of bitter greens on the side.