Cooked meatballs from the shelf become dinner in twenty minutes when you warm them in a quick tomato sauce and toss with pasta. The peppers and garlic already built into them mean you skip the prep, and a single pan does the work.

Serves 2. 20 minutes, 8 at the stove.

About 570 calories a serving, 21 g protein, 67 g carbohydrate, 24 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 and cook 6 ounces of pasta until al dente; drain and set aside. While the water heats, mince 2 garlic cloves.10 min
2. Heat 2 tablespoons of oil in a large skillet over medium heat and add the garlic, stirring until fragrant, about 30 seconds. Pour in one 14.5-ounce can of crushed tomatoes and the meatballs from the package, breaking up the tomatoes gently as they soften.6 min
3. Simmer until the sauce thickens slightly and the meatballs heat through, about 4 minutes. Toss the cooked pasta into the skillet and warm together, a minute or two. Tear fresh basil over the top and season with salt and pepper to taste.

Note Swap the fresh basil for dried oregano if you have it on hand. Leftovers keep covered in the fridge for three days; reheat gently on the stovetop. Serve with grated cheese at the table and crusty bread to finish the sauce.