A swift, salty supper built entirely from a jar of Kirkland queen olives and what you keep on hand. The olives themselves do the seasoning work, so you only need a little garlic, oil, and pasta to make something real for two tired people.

Serves 2. 25 minutes, 15 at the stove.

About 460 calories a serving, 15 g protein, 88 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of water to a boil with 1 teaspoon salt, add 8 ounces pasta, and cook until tender. While the pasta cooks, set a skillet over medium heat with 3 tablespoons olive oil.
2. Slice 3 garlic cloves thin and add them to the warm oil, stirring often until golden and fragrant, about 4 minutes. The cue is garlic just starting to color at the edges.4 min
3. Drain the pasta, reserving 1 cup of its cooking water. Add the pasta to the skillet with the garlicky oil along with one third of the olive jar's brine and 3/4 cup of the reserved pasta water.
4. Stir the pasta over medium heat for 2 minutes, letting it absorb the briny liquid, then add 1 cup of the drained olives. Toss to coat and taste, adjusting with reserved pasta water if it seems dry, or a grind of black pepper if it needs depth.2 min
5. Divide between two bowls and serve at once.

Note Swap the pasta for rice if that is what you have. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with crusty bread to wipe the bowl, or bulk it with a handful of tender greens if hunger demands it.