A simple pasta dish built around a jar of eggplant and artichoke sauce, ready to heat and serve. The sauce is already seasoned, so you need only cook the pasta, warm the sauce, and finish with cheese and fresh herbs.

Serves 2. 20 minutes, 10 at the stove.

About 740 calories a serving, 33 g protein, 116 g carbohydrate, 18 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 and add 8 oz pasta, stirring occasionally until the water returns to a boil to prevent sticking. Cook until the pasta is al dente, about 8 to 10 minutes depending on shape, then drain and set aside.10 min
2. While the pasta cooks, pour the jar of eggplant and artichoke sauce into a saucepan and warm over medium heat, stirring in 1 minced garlic clove and 1 tablespoon olive oil. Taste and adjust seasoning with salt and pepper as needed, cooking just until the sauce is hot through, about 3 minutes.3 min
3. Divide the pasta between two bowls, spoon the warm sauce over each portion, and top with 2 tablespoons grated Parmesan and 1 tablespoon fresh basil or parsley per bowl.

Note Swap in red pepper flakes or a pinch of dried oregano if you have them. Leftovers keep refrigerated for three days and reheat gently on the stove with a splash of water. Serve with a green salad and crusty bread to soak up the sauce, or stretch it by stirring in white beans or chickpeas.