A weeknight dinner that takes the jar as given. The sauce coats pasta in a warm, gentle pepper cream that tastes richer than it is. Tonight calls for nothing but a starch and greens.

Serves 2. 20 minutes, 15 at the stove.

About 510 calories a serving, 17 g protein, 98 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Add 8 oz pasta and cook until just tender, stirring once or twice, about 10 minutes; drain and set aside.10 min
2. While the pasta cooks, pour the entire jar of roasted red pepper sauce into a wide shallow pan. Mince 1 clove of garlic and stir it in with a pinch of salt and pepper. Place the pan over medium heat and let the sauce warm through, stirring once, about 3 minutes.3 min
3. Add the cooked pasta to the warm sauce and toss until every strand is coated, about 1 minute. Taste and season with more salt and pepper if needed, then divide between two bowls.1 min

Note Swap dried garlic for fresh if you have it, using half as much. Leftovers keep in a covered container in the refrigerator for three days and can be thinned with a splash of cream or water when reheated. Serve alongside a sharp green salad or bitter greens.