Italian-style meatballs make a fast weeknight dinner when you start with the ready-made kind. A quick tomato sauce comes together while the meatballs warm through, and a tangle of pasta catches both.

Serves 2. 25 minutes, 12 at the stove.

About 460 calories a serving, 21 g protein, 68 g carbohydrate, 11 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 for the pasta. While you wait, warm 2 tablespoons olive oil in a large skillet over medium heat and add 3 minced garlic cloves, stirring until fragrant, about 1 minute.
2. Pour in the can of crushed tomatoes and stir in the meatballs; bring to a simmer and let bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs heat through.10 min
3. When the pasta water boils, add 6 ounces pasta and cook until just tender, about 8 to 10 minutes depending on the shape. Reserve 1 cup pasta water before draining.10 min
4. Toss the drained pasta into the meatball sauce and stir in a splash of the pasta water to loosen it, tasting and adjusting the salt and pepper. Divide between two bowls and serve at once.

Note Swap the meatballs for crumbled ground pork if you prefer to brown it first in the pan. Leftovers keep covered in the fridge for three days and rewarm gently on the stovetop with a splash of water. Serve with grated Parmesan and fresh basil if you have them, or a side of green salad to balance the richness.