A jar of clam sauce turns into dinner in twenty minutes. The tomato and basil are already there; you just need pasta and heat. Serve it to two with grated cheese and crusty bread.

Serves 2. 20 minutes, 5 at the stove.

About 560 calories a serving, 16 g protein, 86 g carbohydrate, 17 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil over high heat and add 8 oz pasta, stirring to separate. Cook until just tender, about 10 minutes; while the water heats and pasta cooks, slice 2 cloves garlic thin.10 min
2. Heat 2 tablespoons oil in a large skillet over medium heat, add the sliced garlic, and cook until golden, about 1 minute; you will smell the garlic when it's done.1 min
3. Pour the entire jar of clam sauce into the skillet, stir once, and let it warm through, about 2 minutes. Taste it and season with salt and pepper.2 min
4. Drain the pasta, add it to the sauce, and toss to coat. Divide between two bowls, grate Parmesan over the top, and serve with crusty bread on the side.

Note Swap the Progresso for any bottled clam sauce. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water. Serve with more cheese and a green salad if you have one on hand.