This is what happens when a jar of sweet and briny peppers meets hot pasta and a stirred egg: a warm salad that comes together in the time it takes water to boil. It suits tonight because you need only boil pasta and let the jar do the heavy lifting.

Serves 2. 20 minutes, 8 at the stove.

About 500 calories a serving, 21 g protein, 89 g carbohydrate, 6 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. Cook 8 oz pasta until a minute shy of tender, about 9 minutes, so it will finish cooking in the residual heat.
2. While pasta cooks, crack 2 eggs into a bowl and whisk them with 1 minced garlic clove and a pinch each of salt and pepper.
3. Drain pasta, reserving 1 cup of starchy water, and return hot pasta to the pot off heat.
4. Pour the jar of peppers with its oil and all its contents over the hot pasta and toss well. Add the egg mixture and a splash of pasta water, tossing constantly until the egg sets silky and coats the pasta, 30 seconds, then add more pasta water a splash at a time to keep the sauce loose.1 min
5. Taste and adjust salt and pepper. Divide between two bowls and serve at once.

Note Swap in spaghetti or a short pasta like penne if you prefer. Leftovers keep in the refrigerator for two days and are good eaten cold or warmed gently. Serve with a green salad and bread to soak up the oil.