A weeknight pasta dinner built on one good jar of sauce and what you have in the pantry. The sauce is already seasoned with basil and cheese, so you just need pasta, a little garlic, and time to let it warm through.

Serves 2. 20 minutes, 5 at the stove.

About 690 calories a serving, 29 g protein, 93 g carbohydrate, 22 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 8 oz of pasta, stirring once. Cook until just tender, about 10 minutes, then drain and set aside.10 min
2. While the pasta cooks, mince 2 cloves of garlic and warm 1 tablespoon of butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
3. Pour the entire 24 oz jar of sauce into the saucepan and stir to combine. Simmer gently for 5 minutes, stirring occasionally, until the sauce is heated through and slightly thickened.5 min
4. Divide the pasta between two bowls and ladle the sauce over the top. Taste and adjust the seasoning with salt and pepper as needed.

Note Swap the butter for a drizzle of olive oil if you prefer. Leftovers keep in the refrigerator for up to three days; reheat gently with a splash of water to loosen. Serve with a side salad or crusty bread to soak up the sauce.