Fresh mozzarella softens into a silky sauce with butter and garlic; a light dish that comes together in the time the pasta cooks. This shelf holds the heart of the meal, so we build quickly around it with things in the pantry.

Serves 2. 20 minutes, 15 at the stove.

About 750 calories a serving, 25 g protein, 129 g carbohydrate, 20 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 al dente, about 9 minutes, so it finishes cooking in the sauce.10 min
2. While the pasta cooks, tear the mozzarella string cheese into bite-sized pieces and set aside. Melt 2 tablespoons butter in a large skillet over medium heat, then add 3 sliced garlic cloves and cook until fragrant, about 1 minute.2 min
3. Pour one 14 oz can of tomatoes into the skillet, crushing them by hand, and simmer for 3 minutes; the raw tomato taste should just begin to fade.3 min
4. Reserve 1 cup pasta water, then drain the pasta and add it directly to the tomato sauce. Stir in the torn mozzarella pieces off heat until they melt into creamy strands, about 1 minute, adding splashes of pasta water as needed to loosen it.
5. Tear a handful of fresh basil over the pasta and season with salt and pepper. Divide between two bowls and eat at once.

Note Swap the canned tomatoes for a jar of marinara if your shelf has one. Leftovers keep two days covered in the fridge and reheat gently with a splash of water on the stove. Finish with more fresh basil and grated cheese if you have it, or serve alongside crusty bread to soak the sauce.