A jar of briny feta with pepperoncini and olives becomes pasta sauce in the time it takes water to boil. The antipasti does the heavy lifting tonight, so dinner comes together in minutes with ingredients you already have.

Serves 2. 20 minutes, 12 at the stove.

About 860 calories a serving, 37 g protein, 93 g carbohydrate, 37 g fat. From USDA figures for 80% 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. Cook until it has 2 minutes left to finish, stirring now and then.10 min
2. While the pasta cooks, mince 2 cloves garlic. Warm 2 tablespoons olive oil in a large skillet over medium heat and add the garlic, stirring for 30 seconds until fragrant.1 min
3. Pour the entire jar of Delallo lemon feta antipasti into the skillet with its oil, breaking up the feta with a spoon as it heats through, about 2 minutes. Taste and adjust salt and pepper.2 min
4. Drain the pasta, reserving 1/2 cup pasta water. Transfer it to the skillet and toss, adding a splash of pasta water if the sauce seems thick. Serve at once in shallow bowls.

Note Swap fresh spinach or arugula for a bed under the pasta if you like greens. Leftovers keep two days refrigerated; reheat gently with a splash of water. Serve with crusty bread and a simple salad.