The bronze cut penne has the tooth and heft to stand up to this spare Roman treatment. With nothing but good oil, garlic, and black pepper, the pasta becomes the dish, rough-textured and satisfying on a weeknight when time is short.

Serves 2. 25 minutes, 15 at the stove.

About 690 calories a serving, 15 g protein, 86 g carbohydrate, 32 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

You need 8 oz [225g] Ronzoni bronze cut penne, for pasta water and finishing salt, 1 teaspoon pepper, 1/4 cup [60ml] oil, 4 cloves garlic.

1. Bring a large pot of salted water to a boil. Slice 4 garlic cloves thin. Heat 1/4 cup oil in a small pan over low heat, add the garlic, and let it turn pale gold and fragrant, about 3 to 4 minutes, stirring often so it does not brown.10 min
2. Add 8 oz penne to the boiling water and cook until it pulls slightly when you bite it, about 10 to 11 minutes; start testing at 9 minutes. Reserve 1 cup pasta water before draining.11 min
3. Pour the hot oil and garlic into a serving bowl. Crack 1 teaspoon black pepper into the oil. Add the drained penne and toss, adding pasta water a few tablespoons at a time until the pasta loosens and coats evenly. Taste and finish with salt and more pepper as needed.

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Note Swap the garlic for anchovy fillets melted in the oil if you have them. Leftovers keep two days covered; reheat with a splash of water. Serve with a green salad and crusty bread to soak the oil.