Fresh mozzarella melts into hot pasta with tomato and garlic for a quick, light dinner. The reduced fat version stays creamy without weighing you down on a weeknight. Serve with bread to catch every bit of oil.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 42 g protein, 97 g carbohydrate, 29 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 and add 8 oz pasta, stirring once. Cook until just under tender, about 1 minute before the package says, then drain, reserving 1 cup of the cooking water.10 min
2. While the pasta cooks, mince 3 garlic cloves and heat 3 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook until golden and fragrant, about 1 minute.
3. Pour in 14 oz canned tomatoes with their juice, crushing them by hand as they go in. Simmer for 3 minutes, then season with salt and pepper.3 min
4. Add the hot pasta to the tomato sauce and toss gently. Tear 8 oz mozzarella into bite-size pieces and scatter over the top, then pour in 1/2 cup of the reserved cooking water and fold everything together until the cheese starts to soften and the sauce becomes silky, about 1 minute.

Note Swap canned tomatoes for fresh cherry tomatoes halved and warmed through if you have them. Leftovers keep two days refrigerated; reheat gently with a splash of water. Serve with crusty bread and a sharp salad to cut the richness.