A quick weeknight pasta that starts with the sharp bite of genoa salame and creamy provolone, finished with garlic and a little heat. This shelf practically demands to be tossed into pasta, so that's exactly where it goes.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 26 g protein, 88 g carbohydrate, 15 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 and add 8 oz pasta; stir and cook until al dente, about 9 minutes, then drain and set aside.10 min
2. While the pasta cooks, cut 4 oz salame into thin half-moons and slice 3 oz provolone into thin strips; mince 2 cloves garlic.
3. Set a large skillet over medium heat and add 3 tablespoons oil; when shimmering, add the salame and cook until the edges curl slightly, about 1 minute.1 min
4. Reduce heat to low, add the garlic and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 30 seconds, stirring constantly so the garlic doesn't burn.
5. Add the drained pasta and provolone to the skillet and toss until the cheese softens and coats the pasta, about 1 minute; add salt and black pepper to taste.1 min

Note Swap the red pepper flakes for a pinch of dried oregano if you want less heat. Leftovers keep three days cold; eat straight or warm gently in a skillet with a splash of water. Serve with a green salad and crusty bread to soak up the oil.