Aglio e olio is the quickest dinner from a bare shelf, built on good olive oil and the heat that draws out garlic's sweetness. Classico oil has the body to carry both the garlic and a pinch of chile without tasting thin.

Serves 2. 15 minutes, 12 at the stove.

About 360 calories a serving, 12 g protein, 67 g carbohydrate, 5 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz pasta until just shy of tender, about two minutes before the package says; reserve 1/2 cup [120 ml] pasta water before draining.
2. While the pasta cooks, mince 4 garlic cloves and add them to a cold skillet with 1/4 cup [60 ml] Classico oil, 1/4 teaspoon red chile flakes, and a pinch of salt.
3. Set the skillet over medium-low heat and cook, stirring often, until the garlic turns golden and the oil smells nutty, about 4 minutes; listen for the sizzle to tell you when it's ready to come off heat.4 min
4. Tip the hot pasta into the garlic oil and stir to coat, adding 2 tablespoons [30 ml] reserved pasta water to loosen it into a light sauce; add more pasta water if it seems dry.
5. Divide between two bowls, crack black pepper over each, and serve right away.

Note Swap the chile for a small pinch of dried oregano if you prefer it mild. Keeps covered in the fridge for one day; reheat gently with a splash of water. Serve with a simple salad or roasted vegetables on the side to stretch it.