Rao's roasted peppers with golden raisins and pine nuts need little more than pasta to become dinner, their sweet-savory warmth turning into a light, elegant sauce in minutes. The peppers are already done; you just heat them through with aromatics and serve over buttered noodles.

Serves 2. 20 minutes, 12 at the stove.

About 440 calories a serving, 12 g protein, 68 g carbohydrate, 14 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 cook 6 ounces of pasta until al dente, about 10 minutes.10 min
2. While the pasta cooks, mince 2 garlic cloves and heat 2 tablespoons of butter in a large skillet over medium heat until foaming, then add the garlic and cook for 30 seconds until fragrant.
3. Pour the entire jar of roasted peppers with their oil into the skillet and stir gently to coat in the butter and warm through, about 2 minutes. Taste and adjust salt and pepper.2 min
4. Drain the pasta and add it to the skillet, tossing to coat each strand with the pepper mixture and oil. Divide between two bowls and serve.

Note Swap in fresh tagliatelle or thick egg noodles for a richer dish. Leftovers keep refrigerated for 2 days and reheat gently. Serve with a green salad or crusty bread to soak up the oil.