Spaghetti aglio e olio, one of the fastest suppers, becomes a whole meal with crumbled toast and a sharp contrast of acid. The Crisco stick melts into the pasta water and coats every strand; its blend of oils carries garlic well without overwhelming it.

Serves 2. 20 minutes, 15 at the stove.

About 550 calories a serving, 19 g protein, 106 g carbohydrate, 6 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil. Cut the Crisco stick into 4 pieces and set aside.
2. Toast 2 slices of bread or tear one roll into rough pieces, spread on a dry skillet over medium-high heat, and stir often until golden and crisp on all sides, about five minutes; crush with the back of a spoon and set aside.5 min
3. Slice 4 garlic cloves thin. Add the pasta to boiling water and cook until one minute before the package says it is done, about eight minutes for most shapes, then drain, reserving one cup of starchy water.8 min
4. While the pasta cooks, set a large skillet over medium heat, add the 3 tablespoons of Crisco, and when melted, add the garlic and salt, stirring often until it turns pale gold but does not brown, two to three minutes.3 min
5. Add the drained pasta to the garlic oil with one half cup of the pasta water and toss constantly, the residual heat cooking the starch into a light sauce and the pasta finishing to tender, about two minutes; add more water a splash at a time if the pasta sticks. Season to taste with salt and pepper.2 min
6. Divide between two bowls, scatter the breadcrumbs over the top, squeeze fresh lemon juice across, and serve at once.

Note Swap the Crisco for extra virgin olive oil or butter if you prefer. Leftovers keep in the cold box for one day; reheat gently in a skillet with a splash of water. Serve with a simple green salad dressed with lemon and oil, or follow with one sharp cheese and bread.