A quick weeknight pasta built on a jar of ready-made tomato sauce that needs only pasta and a touch of heat to become dinner. The cheese already in the sauce means you are done.

Serves 2. 20 minutes, 8 at the stove.

About 640 calories a serving, 29 g protein, 93 g carbohydrate, 16 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil over high heat. Add 8 oz rigatoni and stir to separate, then cook until just tender, about 12 minutes.12 min
2. While the pasta cooks, warm 1 tablespoon of olive oil in a skillet over medium heat. Mince 2 cloves garlic and add to the oil, stirring until fragrant, about 30 seconds. Pour in the entire jar of ragu and stir to combine.2 min
3. Let the sauce simmer gently, stirring occasionally, until the pasta finishes. Drain the pasta and add it to the sauce, tossing to coat every piece. Tear fresh basil over the top and serve at once.

Note Swap the basil for a pinch of red pepper flakes if you have them. Leftovers keep in the fridge for three days. Serve with crusty bread to wipe the bowl clean, or a simple green salad on the side.