A jar of truffle marinara is the only protein you need here, paired with pasta and a handful of cheese. The sauce is already built, so you just warm it while the pasta cooks—thirty minutes from craving to plate.

Serves 2. 25 minutes, 8 at the stove.

About 630 calories a serving, 23 g protein, 92 g carbohydrate, 18 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of water to a boil and salt it generously with 1 teaspoon salt. Add 8 ounces pasta and cook until the water tastes like the sea and the pasta is tender; drain it in a colander.12 min
2. While the pasta cooks, pour the jar of white truffle marinara into a wide pan set over medium heat and stir occasionally with a wooden spoon. The sauce is done when it simmers gently and any chill is gone, about 5 minutes.5 min
3. Toss the drained pasta with 1 tablespoon oil, then fold it into the warm sauce until every strand is coated. Divide between two bowls.
4. Grate 2 ounces Parmigiano-Reggiano over each bowl and tear a few leaves of fresh basil across the top.

Note Swap the truffle marinara for any jar of plain marinara if you have it. Leftovers keep in the fridge for three days; reheat gently in a pan. Serve with a green salad and a glass of wine, or toss in cooked vegetables like broccoli or spinach to stretch it further.