Oven-dried tomatoes and their seasoned oil become the sauce for this quick weeknight pasta. The shelf does the heavy lifting here, so you just cook the noodles and warm everything together. Dinner in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 580 calories a serving, 24 g protein, 105 g carbohydrate, 11 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 and add 6 ounces of pasta, stirring so it does not stick. Cook until one minute before the box says it is done, which is when you drain it and set it aside.12 min
2. While the pasta cooks, mince 2 garlic cloves and put them in a large skillet with all the sun-dried tomatoes and their oil from the jar. Warm over medium heat until the garlic is fragrant, about two minutes, stirring often. Do not let it brown.2 min
3. Add the drained pasta to the skillet and toss until every strand is coated in the oil and warm, about one minute. Taste and adjust salt and pepper.
4. Divide between two bowls and top each with 1 ounce of shaved parmesan and a few fresh basil leaves. Serve at once.

Note Swap the fresh basil for dried if that is all you have. Leftovers keep three days in the fridge; warm gently with a splash of water. Serve with a simple green salad and a glass of white wine.