Rao's marinara is built to shine on its own, so this is just pasta with sauce, finished with the best cheese you have. It is dinner in twenty minutes when you're tired.

Serves 2. 20 minutes, 8 at the stove.

About 570 calories a serving, 23 g protein, 93 g carbohydrate, 11 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 and drop in 8 oz pasta, stirring once. Cook until two minutes before the package says it's done, then taste to check.10 min
2. While the pasta cooks, warm 1 tablespoon olive oil in a skillet over medium heat and add 1 thinly sliced garlic clove. Stir for thirty seconds until fragrant, then pour in the entire jar of marinara sauce. Bring to a gentle bubble and let it sit while you finish the pasta.
3. Lift the pasta into the sauce with tongs, leaving 1 cup of pasta water behind. Toss until the pasta is coated and fully tender, adding pasta water by the tablespoon if the sauce looks tight. Taste and adjust salt and pepper.
4. Grate 2 oz cheese over the bowls and serve hot.

Note Swap the cheese for a dollop of crème fraîche if you have it. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with a simple green salad or garlic bread.