A quick cacio e pepe meets marinara: the shelf's tomato sauce gets heat and garlic, then tossed with pasta and finished with egg to make a loose, creamy sauce. Nothing but pantry staples and what you already have.

Serves 2. 25 minutes, 15 at the stove.

About 630 calories a serving, 21 g protein, 88 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put a large pot of salted water on to boil. While it heats, crack 2 eggs into a bowl, whisk them together with salt and pepper, and set aside.
2. Mince 2 cloves garlic and heat 2 tablespoons oil in a wide pan over medium-high heat until fragrant, about one minute. Pour in the entire jar of tomato sauce and simmer, stirring once or twice, until the pasta finishes.10 min
3. Cook 8 oz pasta in the boiling water until just tender. Reserve one cup of the pasta water, then drain and add the pasta to the sauce.
4. Remove the pan from heat. Pour the egg mixture over the pasta and toss hard for fifteen seconds, adding a splash of pasta water until the eggs coat everything in a loose sauce. Taste and adjust salt and pepper. Divide between two bowls and serve.

Note Swap the pasta for rice if you have it; cook the rice first, then toss it in the warm sauce and egg off heat. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with grated cheese if you have it, or a green salad on the side to cut the richness.