A weeknight pasta where shredded mozzarella melts into a quick tomato sauce and clings to the noodles. This shelf gives you the cheese to anchor the dish; you finish it with canned tomatoes and fresh garlic from the pantry.

Serves 2. 20 minutes, 18 at the stove.

About 740 calories a serving, 32 g protein, 74 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Stir in 6 oz pasta and cook until two minutes before tender, about eight minutes. While the pasta cooks, mince 2 cloves garlic and warm 2 tablespoons oil in a wide skillet over medium heat.10 min
2. Add the minced garlic to the oil and let it sizzle for 30 seconds. Pour in 14 oz canned crushed tomatoes and stir. Simmer over medium-low heat while the pasta finishes.5 min
3. Drain the pasta and add it to the tomato sauce. Scatter 1.5 cups mozzarella over the top and stir off heat until the cheese melts into threads, about one minute. Season with salt and pepper and divide between two bowls.

Note Swap fresh mozzarella torn into the finished pasta if you prefer it chunky. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a small salad or crusty bread to soak up the sauce.