A bare-bones classic that lets the nutty wholeness of this ancient-grain blend shine. Garlic infuses good oil while the pasta cooks, then everything comes together in one pan. Weeknight dinner that asks for nothing more.

Serves 2. 20 minutes, 15 at the stove.

About 630 calories a serving, 15 g protein, 87 g carbohydrate, 24 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 boil and add 8 ounces of the spaghetti. Cook until tender according to package directions, stirring occasionally.10 min
2. While the pasta cooks, slice 4 cloves of garlic thin and warm 3 tablespoons of oil in a large skillet over medium heat. Add the garlic and cook, stirring, until it turns pale gold and fragrant, about 2 minutes.
3. Reserve 1 cup of pasta water, then drain the spaghetti and add it to the skillet with the garlic oil. Toss to coat, then add salt and pepper to taste. If the pasta seems dry, splash in some of the reserved water a tablespoon at a time until it coats lightly.

Note Toss in red pepper flakes for heat if you have them. Leftovers keep two days covered in the fridge and reheat gently with a splash of water. Serve with a green salad or sautéed greens alongside.