Turkey pepperoni crisps up in a hot pan and seasons pasta in its own rendered fat, a weeknight trick that turns one shelf item into a full dinner. This shelf holds only one thing, so you build around it with pantry staples and what you have at home.

Serves 2. 25 minutes, 20 at the stove.

About 640 calories a serving, 21 g protein, 73 g carbohydrate, 29 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 6 oz pasta. While it heats, chop 3 oz sliced turkey pepperoni into half-inch pieces and set aside.
2. Mince 3 garlic cloves. Heat 1 tablespoon oil in a wide skillet over medium-high heat, add the pepperoni pieces, and cook until the edges curl and the fat renders, about 2 to 3 minutes, stirring often.
3. When the pepperoni crisps, add the minced garlic and stir for 30 seconds until fragrant. Pour in one 14 oz can tomatoes with their juice, breaking them up with a wooden spoon, and bring to a simmer.2 min
4. Add the pasta to the boiling water and cook until just tender, 8 to 10 minutes, stirring the pasta halfway through to separate it. When pasta is done, scoop out 1 cup pasta water and drain the rest.
5. Add the hot pasta directly to the tomato sauce and toss gently, adding pasta water a splash at a time until the sauce coats the strands. Taste and season with salt and pepper.

Note Swap the canned tomatoes for fresh if you have them in season; simmer them until soft. Leftovers keep three days in the fridge and taste better reheated. Serve with grated cheese or crusty bread to soak up the sauce.