A stripped-down aglio e olio that asks nothing but what's on the shelf and in the cupboard. This cooked penne means dinner is fifteen minutes away. Toast the garlic in good oil, toss it with the warm pasta, and you have something worth eating.

Serves 2. 15 minutes, 10 at the stove.

About 140 calories a serving, 0 g protein, 2 g carbohydrate, 15 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 4 garlic cloves thin. Heat 2 tablespoons oil in a large skillet over medium heat and add the garlic, stirring often until it turns pale gold and smells sweet, about 3 minutes.3 min
2. Open the pasta package and empty the contents into the skillet with the garlic and oil; toss to coat. Add 1/4 teaspoon pepper and a pinch of the sea salt from the package, tasting as you go. Warm through over low heat, 2 minutes.2 min

Note Swap fresh parsley for pepper if you have it. Leftovers keep three days covered in the fridge; reheat gently with a splash of water. Serve with a bitter green salad and lemon wedges, or grate hard cheese over if the cupboard has it.