This shelf holds only one thing, so tonight you're making aglio e olio, the simplest of pastas, built on garlic and good oil. The veggie pasta adds color and mild flavor without fuss. It's the kind of dinner tired cooks have made for centuries.

Serves 2. 15 minutes, 12 at the stove.

About 690 calories a serving, 15 g protein, 86 g carbohydrate, 32 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 4 quarts [3.8 liters] water to a boil in a large pot and salt it with 1 teaspoon. Slip in 8 ounces [225 g] veggie tricolor penne rigate and stir.
2. While the pasta cooks, slice 4 garlic cloves thin. Set a large skillet over medium heat and add 1/4 cup [60 ml] oil, then the garlic. Cook, stirring often, until the garlic is pale gold and fragrant, about 4 minutes. Do not let it brown.4 min
3. When the pasta is just tender, bite a piece to check, reserve 1 cup [240 ml] pasta water and drain the rest.
4. Add the hot pasta to the skillet with the garlic and oil. Toss to coat, adding pasta water as needed to make a light sauce, about 1/4 cup [60 ml]. Stir in 1/4 teaspoon pepper and taste for salt.1 min

Note Finish with grated Parmesan if you have it, or grated Pecorino. Leftovers keep cold for a day and eat well at room temperature, or reheat with a splash of water. Serve on its own or with a green salad and bread to soak up the oil.